Rosemary Garlic Cured Egg Yolks

INSTRUCTIONS

• 1 Mix sugar, salt and spices in medium bowl until well blended.
• 2 Spread half of the rosemary salt mixture in small glass baking dish (about 8x8 inches). Make 4 evenly spaced indentations into the salt mixture with the back of a spoon. Place an egg yolk into each indentation. Gently cover yolks with remaining salt mixture. Cover with plastic wrap, leaving one corner open for moisture to escape.
• 3 Refrigerate 4 days or until yolks are firm enough to slice or grate. (Check the eggs every day to make sure they are fully covered with the salt mixture.)
• 4 When ready to use, remove the eggs from the salt sugar mixture and carefully brush off any excess. (You may rinse them if desired. But if so, pat and air dry before trying to slice because the eggs may become tacky after rinsing.) Discard any remaining salt mixture. Slice, blend or grate the yolks as desired.