Step 1

In a small blender, blend together the salt, peppercorns and rosemary until you have a gritty consistency. Skip this step if you are omitting the rosemary and pepper.

Step 2

Layer 2 cups of the salt in the bottom of an 8"x 8" baking dish. Use a spoon to create 9 indents spaced evenly apart from each other.

Step 3

Separate the egg yolks from the whites. Save the whites for later use (I have a great egg white oatmeal recipe on the blog!)

Step 4

Add each yolk into one indent in the salt. Cover with the remaining two cups of salt.

Step 5

Let this sit in the fridge for 5 days.

Step 6

After 5 days, remove the eggs from the salt mixture and give them a quick rinse under ice-cold water to remove the excess salt.

Step 7

Set your oven to 180°F or its lowest setting.

Step 8

Place a piece of parchment paper on a drying rack and place this on top of a baking sheet. Put the egg yolks on top and let them dry out in the oven for 1 hour or until they go from slightly translucent to opaque.

Step 9

Store in the fridge and use on toasts, salads, pasta sauces, anything!