• Spread a thin layer of salt over the bottom surface of your container or ice tray
• For each egg: carefully crack open and separate the yolk. Arrange it into container.
• Cover yolks with remaining salt.
• Wrap/close container and let it cure in fridge overnight or up to a day. More if you want yolk to be even saltier.

Cook and Preservation

• Preheat oven to 350 F. Line your tray.
• Mix five spice powder with you liquor.
• Rinse salted yolks under light tap water to wash away salt and any leftover white.
• Dip each yolk into liquor mixture before arranging it onto baking tray.
• Bake for 10-12 minutes. When done let cool at room temperature.
• Yolks are now ready to use in most recipes or grated over salad, pasta, soup, frying dishes.
• Store in sealed containers in the freezer for up to 3 months. Just defrost as the need for subsequent uses.