Mix the coarse salt with the cane sugar and the mushroom powder. Mix this. Now cover the bottom of a tray with a thin layer of the mixture and use the back of a spoon to make 10 dimples.
Then separate the eggs to fill all 10 dimples with the yolks. I use medium sized eggs.
Now cover the yolks completely with the remaining salt and sugar cure and let it cure in your fridge for 3 days. This helps the yolks firm up, it gives them a wonderful flavor and it preserves the yolks.
After that rinse any remaining cure off and place the yolks on an oven rack. Let them dry at 60 °C for at least 5 hours till dry.
Keep them in your freezer for later.
Let them defrost before serving. I grate them on top of pan fried mushrooms, steak tartare or barbecued leeks. It works so well!
