Cured egg yolks. I heard about this and thought "I can do that". So I did. At first the thought of cured egg yolks grossed me out. I then realized I was about to embark on chicken wrangling and I hopefully would have tons of eggs. My chickens are going to be super chickens. Unless Dr. Food gets his hands on them and they become dinner,
I tasted some. It is salty. Besides salty though there is a taste that has some kind of depth to it. I can see grating some of this on spaghetti or a Caesar salad. Hell, you can put it on all sorts of stuff.
Cured Egg Yolk
1 cup Kosher Salt
1 cup Sugar
4 egg yolks
Stir sugar and kosher salt in a bowl; spread half in a baking dish. Lay yolks in dish; gently pack remaining sugar mixture over the top. Cover with plastic wrap; chill 1 week. Transfer yolks to a baking sheet fitted with a cheesecloth-covered rack. Cover with another layer of cheesecloth; set in a ventilated spot until dry and firm, 2–3 weeks. Use a paring knife to peel off the crust. Grate using a Microplane. Store at room temperature up to 1 month.