Step 1

Place a 1/2 inch thick layer of salt in the bottom of a non-reactive container such as a glass baking pan or Tupperware.

Step 2

Use the back of a spoon to create divots for each egg yolk. They can be relatively close together, but the egg yolks should be at least 1/4 inch apart at the sides.

Step 3

Separate eggs, being careful not to puncture the yolk. Remove as much egg white as possible and place the yolks in the divots.

Step 4

Cover the eggs completely with salt so that you can no longer see any yellow.

Step 5

Place the salt covered yolks in the refrigerator to cure for 1 week.

Step 6

Remove the yolks, dust off the salt and wrap the yolks in cheesecloth.

Step 7

Hang the yolks to dry, in the refrigerator or in a cool dark place (under 50 degrees). Dry for 7 to 10 days.

Step 8

Once the yolks are firm and easy to grate, store them tightly covered in the refrigerator.