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For this recipe, I like to use a rectangular glass container with an air-tight lid.
Pour about 2 cm/1 inch depth of salt into the container.
Use a teaspoon to create some dents in the salt where the egg yolks can sit.
Carefully separate the yolks from the egg whites, making sure there is no white attached to the yolks.
Carefully place the yolks into the dents in the salt, taking care that there is enough space between the yolks and that they do not touch each other.
Use a tablespoon to gently sprinkle the remaining salt over the yolks until they are completely covered.
Place the lid onto the container, and place the container in the fridge for at least 8 hours, or overnight.
Preheat the oven to 90°C/200°F.
Carefully remove the yolks from the salt. By this stage, the yolks should be somewhat firm and sticky.
Rinse the yolks gently with cold water, and place them on some kitchen paper to dry.
Generously oil a wire rack and place it on a baking tray lined with baking paper.
Place the yolks onto the wire racks.
Bake for about 90 minutes, or until the yolks have dried and are firm to the touch.
Let the yolks cool completely.
The cured yolks can be kept in an air-tight container in the fridge for up to 3 months.