In a medium bowl, mix the Morton Kosher Salt and sugar. Pour half of the mixture into a 9 x 13 baking dish. Smooth the surface and make 8 indentations in the salt mixture. Place one yolk into each indentation.
Carefully sprinkle remaining mixture over the yolks, marking each yolk’s position by placing a peppercorn on top of it. Cover the dish with plastic wrap and allow yolks to sit undisturbed in the refrigerator for 4 days.
Preheat oven to 150 degrees Fahrenheit. Place a wire rack on a baking sheet and brush rack with vegetable oil. Gently rinse salt from egg yolks, dry them, and carefully place yolks onto the prepared rack. Leave the eggs in the low oven to dehydrate for about 2 hours, until firm. Let cool completely.
Grate into salad dressings, over pastas, pizzas or toasts, then finish your dish with a pinch of Morton Coarse Sea Salt. Cured yolks will keep covered and refrigerated for up to one month.
- 5 cups Morton Kosher Salt
- 3 cups sugar
- 8 eggs, separated
- 8 whole peppercorns
- 3 tablespoons vegetable oil
- Morton Coarse Sea Salt, to taste