Cured Egg Yolk
cured egg yolk
Pink Himalayan Salt
Make a thick layer of salt on a large plate.
Using a spoon, make six dips in the salt where you will gently place the yolks. Make sure there is still a layer of salt at the bottom of the dip (yolk should not touch the plate).
Crack each egg discarding the white and gently placing the yolk into each of the six dips in the salt.
Layer the salt over all the yolks, submerging them entirely.
Place in fridge for 48 hours.
After 48 hours, remove the yolks from the salt (they should be solid at this point) and place on a baking rack.
Bake in a 150 degree Fahrenheit oven (or the lowest your oven will go) for 2 hours.
Remove after 2 hours, allow to cool and store in fridge.
Net Carbs: .6g