Saltade äggulor

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1. 1
   Cover the base of a container about 2cm deep in fine salt (crunchy won’t work).
2. 2
   Use the back of a tablespoon to make as many dents in the salt as there are yolks to cure.
3. 3
   Separate the yolks well so there is no white at all attached, then carefully sit them in the dents.
4. 4
   Completely cover the eggs with more salt. Leave in the fridge for eight hours, or overnight.
5. 5
   The next day, remove the yolks – they will have hardened to the texture of a sticky gummy sweet.
6. 6
   Wash them under cold water, dry them carefully on kitchen paper and marvel at how much they resemble dried apricots.
7. 7
   Heat your oven to its lowest setting (60C/fan 40C/gas 1 /4 is ideal) and dry the yolks on an oiled cooling rack for three hours until dry and hard.
8. 8
   Once they have cooled, the yolks are ready to finely grate. Amazingly, they will keep in the fridge in an airtight container for up to 3 months.