Salted egg yolks can be used to add a rich, salty boost to many dishes. Grate them using a fine grater over pasta, risotto, pizza, salads, and Congee.

Spread in a ½-inch-thick layer in a container with a tight-fitting lid:

Make indentations in the salt, creating as many indentations as the number of egg yolks you plan to cure. Place in each indentation:

Cover the yolks completely by gently adding more:

Cover the container and refrigerate for 1 week.

Unearth the egg yolks, brushing away any excess salt. Preheat the oven to its lowest setting (no higher than 200°F). Place the egg yolks on a rack set over a baking sheet. Place in the oven and bake until the yolks are dry to the touch, 30 to 45 minutes.

Let cool completely, then transfer to a container lined with a paper towel. Keep refrigerated indefinitely.