Mix the "curing mixture" with salt and sugar together.

Next, find a relatively flat container in which about 40% of the mixture is evenly spread in the bottom.

Make 5 indentations for the yolks.

Separate the egg yolks and whites. We use the method of opening the egg and gently passing the yolk back and forth between the two halves of the shell until the white is separated. The remaining whites can be used for, e.g., meringues.

The 5 yolks are placed in the indentations, and the remaining salt/sugar mixture is poured over them so that the yolks are completely covered.

Cover with cling film with a few holes in it.

The container with the yolks should be refrigerated for about 4 days, and then the yolks should be removed from the mixture.

Remove the yolks, brush off most of the salt, and rinse the rest with water.

Let them dry a bit. Further dry them for 2 hours in an oven at 65 degrees Celsius (149 degrees Fahrenheit) or 3-4 hours in a dehydrator at 50 degrees Celsius (122 degrees Fahrenheit).

The dried egg yolks can last for 1 month.