How to Make Salted Egg Yolks

1. Fill a loaf pan or airtight container with about 1/2 inch of coarse salt.
2. Make indents in the salt with the help of an egg.
3. Crack the eggs and separate the whites from the yolks. Save the whites for scrambles or meringues.
4. Carefully lower each yolk into one of the indents.
5. Cover all the yolks with more salt and cover with a lid.
6. Store in the fridge for 3 to 7 days.
7. Remove the yolks and rinse away the salt.
8. At this point you can use them right away for Mooncakes or any recipe that calls for it as a filling, or mash into a batter for frying.
9. If storing longer or wanting to grate them, bake them in a 200 degrees oven for 2 hours.
10. Store in a jar in the fridge for about a month!