Preserve and use those extra egg yolks for months after the whites have been used. Try these delicious golden orbs grated on pasta, salads, or anything that needs a rich salty bite similar to the best aged cheeses.
Mix dry ingredients into a tray or casserole dish that will hold twelve egg yolks side by side (9x13), Reserve half of the mixture to the side.
With a spoon or clean egg, create twelve rounded indentations in the curing mixture. Gently place separated yolks into these indentations, take care not to pop the yolk membrane.
Sprinkle remaining mixture over the surface of the yolks until covered. Place tray lightly covered on a level surface in a refrigerator for 7 days.
After 7 days remove egg yolks and brush off excess curing mixture.
Place on a dehydrator tray, or hang individually wraped in cheesecloth, in a dry environment (less than 40% humidity) for one additional week until the yolks have a tough dry cheese like consistency.
Once dried properly these can be stored for 2-3 months in an airtight container, 6 months in the fridge.
Notes
Using a fine grater or micro planer, top dishes like pasta, salads, or many others for this bite of rich salty-sweet egg akin to aged cheeses.