Measure out your salt and sugar using a digital scale. In a medium bowl, mix the salt and sugar. Put ⅔ of the salt and sugar mixture into a medium airtight container. Using a spoon, create 4 yolk-sized indentations in the surface.

Crack the eggs, separate the yolks from the whites and carefully slide the yolks into the indendations. Pour the rest of the salt and sugar mixture into the container. (The yolks should be completely covered.)

Close the container and place in your fridge for 4 to 5 days.

When the yolks are cured, preheat your home oven to 60 °C (140 °F).

Take the cured yolks out of the sugar and salt mixture. Rinse them quickly under cold water, then pat dry with a kitchen towel.

Put the yolks on an oven rack and let them dry in your preheated oven for 2 hours.

Take the yolks out of the oven, and let them cool; use immediately or store in an airtight container in the refrigerator.