Transfer the salt and the sugar to a bowl and mix well. Transfer approximately the two thirds of this mixture to a container large enough to fit 4 eggs. Using an egg make 4 indentations to the surface of the salt mixture.
Preheat your oven to 175 F (80 C). Carefully take the yolks out off the salt, rinse with water and dry with kitchen paper. Place them on a pan lined with baking paper and bake for 1 hour to 1 hour 30 minutes, until the yolks are dry to the touch and firm.
Use the yolks, grated or thinly sliced, in these recipes:
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You have leftover egg whites? Make this double white chocolate and vanilla bundt cake.