Spicy Salt Cured Egg Yolks

Directions

1. Mix salt, sugar and spices in medium bowl until well blended.
2. Spread half of the seasoned salt mixture into a small glass baking dish (approximately 23 x15-cm). Make 6 evenly spaced indentations into 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. Refrigerate 4 days.
3. Preheat oven to 80°C (60°C fan forced). Remove egg yolks from salt mixture and carefully rinse in water, pat dry. Place yolks on a rack over a baking tray. Discard any remaining salt mixture.
4. Bake for 3 hours or until yolks are firm enough to slice or grate.