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Mix salt and sugar together until uniform.
Pour half of the curing medium into a nonreactive dish.
Create wells in the curing medium for the yolks.
Separate the quail egg yolks and place them in the wells.
Cover the yolks completely with the curing medium.
Cover the dish tightly with plastic wrap and refrigerate for seven days.
After seven days, remove the yolks and dry them using either the oven or air drying method.
For oven drying, set the oven to 200 degrees F and dry the yolks for 30 to 40 minutes.
For air drying, wrap the yolks in cheesecloth and hang them in the fridge for 7 to 10 days.
Once dried, the yolks are ready to eat and can be stored in a sealed container in the fridge.