Ingredients
- 1 1/2 cups kosher salt
- 1 1/2 cups granulated sugar
- 4 tbsp Garam Masala Add to Cart
- (Pro Tip: You can substitute Garam Masala for any Tasting India’s spice blends, for a delicious twist on this recipe!)
- 6 large eggs
Instructions
- Combine the salt, sugar and Garam Masala in a bowl, then stir to mix. Add a little more than half of the mixture to a 6-x 9, 7-x 7-inch, or 8×8 container/pan, creating an even layer
- Use an uncracked egg or spoon to make 6 evenly spaced indentions where the yolks will sit.
- Carefully crack one egg at a time into a separate bowl, separating the Whites and transferring the intact yolk to one of the indentations in the spice mixture. Repeat with the remaining eggs. Set the egg whites aside for another recipe (Pro Tip: Make a Veggie Frittata!)
- Gently sprinkle the remaining salt, sugar, and Garam Masala mixture over the yolks to cover.
- Seal the container with the lid, or if using a pan, cover tightly with plastic wrap. Place in the fridge to cure for 2 days or until the yolks feel firm and dry.
- Once the yolks have dried out, preheat the oven to 175 F. Coat a wire cooling rack with nonstick spray and set on a baking sheet.
- Gently brush the salt mixture off of each egg yolk, then carefully rinse under cool water. Lightly pat dry with a paper towel.
- Place the yolks in a single layer on the prepared cooling rack and place in the oven. Bake for 45 minutes to an hour or until the yolks are completely dry to the touch.
- Let cool and use immediately or store in an airtight container to use as a garnish for a variety of dishes!
Notes
Tip: If your oven doesn’t go as low as 175 F, simply leave the yolks in a room temp over for a few days. Check on them everyday and turn them over as they continue to dry out.
