Rosemary Garlic Cured Egg Yolks

Directions

1. Place sugar, salt and spices in medium bowl and stir to combine well.
2. Spread half of the rosemary salt mixture in a small glass baking dish (approximately 20 x 20cm). Make 4 evenly spaced indentations in the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape.
3. Refrigerate for 4 days or until yolks are firm enough to slice or grate. (Check the eggs every day to make sure they are fully covered with the salt mixture).
4. When ready to use, remove the eggs from the salt sugar mixture and carefully brush off any excess. (You may rinse them if desired. But if so, pat and air dry before trying to slice because the eggs may become tacky after rinsing). Discard any remaining salt mixture. Slice, blend or grate the yolks as desired.