Victor was perusing the internet last week and ran across a dish using cured egg yolks. I vaguely remember seeing these years ago on some show or another and quickly forgot about them. Victor didn’t. He decided to make some!

The premise is quite simple – eggs, sugar, and salt – and they really could not be easier to make. It’s what to do with them after that’s the fun of it all…

I see a pasta carbonara in our very near future – as in probably tonight along with lamb racks that I took out of the freezer a couple days ago – forgetting we weren’t going to be home for dinner last night. I’ll post about that when it happens.

In the meantime, here’s how to make them:

Cured Egg Yolks

• 1 3/4 cups sugar
• 1 1/4 cups kosher salt

Combine sugar and salt in a mixing bowl. Line the bottom of a pie plate or other container with a thick layer of the salt mixture. Make small indentations in the mixture and slide the yolks into them. Cover the yolks completely with the salt mixture, cover with plastic wrap, and place it in the refrigerator.

They should be ready in 4 or 5 days.

Take them out of the salt mixture and brush off as much as possible.

Gently rinse under cold water and blot dry with paper towels. Wrap in plastic and refrigerate until ready to use.

Grate over pasta or anything where you want a boost of slightly-salty, rich egg.