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Whisk salt and sugar in a medium bowl to combine.
Evenly spread out half of salt mixture in an 8x8" glass baking dish. Using the back of a tablespoon, create 4 depressions in salt mixture, spacing evenly. Carefully place an egg yolk in each depression.
Gently sprinkle remaining salt mixture over yolks and tightly wrap dish with plastic.
Chill 4 days.
Preheat oven to 150°.
Brush salt mixture off each yolk, then carefully rinse under cold water to remove any remaining salt (yolks will be semi-firm, bright, and translucent).
Gently pat dry with paper towels.
Generously coat a wire rack set inside a rimmed baking sheet with nonstick spray; place yolks on rack.
Dry out in oven until opaque and texture is like a firm Gruyère cheese, 1½–2 hours.
Let cool.
(Alternatively, if your oven doesn’t go that low, you can dry out eggs in an unheated oven for 2 days.)
Finely grate cured egg yolks over soups, pastas, or salads as you would a hard cheese.
Do Ahead: Yolks can be cured 1 month ahead. Place in an airtight container and chill.
Tags: egg makeahead, make-ahead, make ahead, preserving
https://www.bonappetit.com/recipe/cured-egg-yolks