Spicy peanuts add a zesty crunch to this easy-to-make dish.
- 1 3/4 cups kosher salt
- 1 1/4 cups sugar
- 4 egg yolks
Combine salt and sugar in a bowl. Spread one half of the mixture in the bottom of an 8 X 8" glass baking dish. Make 4 indentations in mixture. Carefully place an egg in each indentation. Gently sprinkle the remaining salt mixture over top of egg yolks. Cover tightly with plastic wrap and chill in refrigerator for 4 days.
To dry eggs, either use a food dehydrator or your oven, set at 150°. Remove yolks from dish and carefully brush salt mixture off each yolk. Gently rinse under cold water to remove any remaining salt, and pat dry with paper towel. Generously coat either a wire rack (for the oven) or the dehydrator rack with nonstick spray oil, and carefully place yolks on rack and dry out for 1-1/2 to 2 hours. Cool and store in an airtight container in the refrigerator.
Cured egg yolks last about one month in the refrigerator.