Cured Egg Yolks : preserving food, vintage way.
Cover the bottom of 7.5 x 7.5 x 2 inches pan with 2 cups of fine salt.
Using your finger, make shallow nests in the salt to place the egg yolks into them, once separated.
Separate 9 egg yolks from egg whites and place the yolks into the nests.
If you decide to, sprinkle the salt with green pepper grains to taste.
Gently cover the yolks with 3 cups of salt.
Tightly close the pan with transparent foil and leave in the fridge for 15 days.
On 15th day, take the pan out of the fridge.
Preheat the oven to 100 C / 212 F.
Gently brush the yolks to remove the salt away and place them on the oven rack.
Place the rack with egg yolks into the oven for 90 minutes to dry.
Once cooled, egg yolks prepared that way can be used to garnish the dishes the same as you would do with Parmesan.