In a blender, Vitamix or food processor pulsate salt and sugar until fine consistency.

Then, using a kitchen scale, transfer 14 ounces of the salt mixture to an 8-inch baking pan and shake pan to create an even layer.

Using whole, in-shell egg, make 12 evenly spaced ¼-inch-deep indentations in salt bed by pressing bottom of egg gently into salt mixture. 

Working with 1 egg at a time, crack eggs, separate yolks from whites, and gently transfer yolks to indentations in salt bed.

Carefully pour remaining salt mixture evenly over yolks. Wrap pan with plastic wrap and refrigerate until yolks are firm and dry (about 6 to 7 days). By the 6th or 7th day the egg yolks should be dry and firm.

Preheat oven to 200 degrees Fahrenheit.

Remove yolks from salt mixture, brushing off excess, and rinse gently in cool water. Pat yolks dry with paper towels and transfer to a wire rack. Transfer sheet to oven and bake until exteriors of yolks are dry to touch, 30 to 40 minutes.

Grate or thinly slice yolks and sprinkle on your favorite dishes, from pasta and risotto to roasted vegetables and buttered toast. (Cured yolks can be refrigerated in airtight container for up to 2 weeks).