Have yolks left from a recipe? Get curing. Don’t want to wait? Cure the yolks and freeze the whites in ice cube trays.
1¾ cups kosher salt
1¼ cups sugar
4 large egg yolks
Nonstick vegetable oil spray
Whisk salt and sugar in a medium bowl to combine. Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression. Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic. Chill 4 days.
Preheat oven to 150°. Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent). Gently pat dry with paper towels.
Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack. Dry out in oven until opaque and texture is like a firm cheese, 1½–2 hours. Let cool. If your oven doesn’t go that low, you can dry out the eggs in an unheated oven for 2 days.
Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.
Yolks can be cured 1 month ahead of being used. Place in an airtight container and chill.
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