Tasteful Cured Egg Yolks

Ending hebdomad I prefab Udon Noodles in Consommé, a transmute that requires a lot of egg whites. Course I had a lot of egg yolks odd, so I definite to put all of those beauties to discriminating use! Happy curls of grated, Saliferous Healed Eggs melts in your mouth equal liquified carbonara! 

INGREDIENTS

• 1¾ cups Kosher salt
• 1¼ cups sugar
• 4 large egg yolks
• nonsitck vegetable oil spray.

INSTRUCTIONS

1. In a medium container, have the nsaid and sugar. Open half of the listing in a pocketable baking saucer (some 8x6).
2. Using the rearwards of a woodenware hit 4, evenly spaced indentations in the seasoning combining. Carefully item a raw egg food in apiece incurvation.
3. Carefully scatter the remaining seasoning mix over top of the yolks, making sure they are completely wrapped. Cover tightly with plastic twine and refrigerate for 4 life.
4. Gently fight the seasoning off of each egg and run low modify gushing water to vanish the remaining salty. The yolk leave resemble a gummy-like texture. Then gently pat dry with a medium towel.
5. Preheat your oven to 150 degrees F. Coat a wire demolition with the seedlike oil spray and set it on top of a baking lamination. Bake for 1½ to 2 hours. Let chill and then rub over whatsoever you like. If your oven doesn't go as low as 150 degrees F, just reserve the yolks to dry out in an cold oven for 2 life. Savor!

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