1. In a large stainless steel bowl whisk together the sugar and salt to combine.
2. In three full hotel pans, spread four pounds of the sugar and salt mixture per pan evenly.
3. Using a dry shell egg as a tool, make four rows of seven divots in the salt and sugar mixture. The 28 divots will hold the egg yolks.
4. Crack an egg and separate the yolk. (Save whites for other recipes.) Be sure to remove the connecting chalaza from each yolkl.
5. Gently place the egg yolks in the divot.
6. Cover each hotel pan of yolks with an additional 4 lb. of the sugar and salt mixture. Then wrap loosely with film.
7. Cure for at least 4 days under refrigeration.
8. Gently remove cured yolks from mixture
9. Using a pastry brush, gently remove the excess salt and sugar from each yolk.
10. Gently dunk the yolk in a bowl of cold water to remove the rest of the salt and sugar mixture.
11. Place on a wire roasting rack inside a sheet tray and allow to air dry under refrigeration.
12. Depending on the desired firmness of the yolk, dehydrate for 2-3 hours at 140°F to finish.
13. Use in recipes by zesting the yolk with a microplane as a finishing garnish.
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