Step 1

In a sealable bowl or airtight container pour in 500 grams of sea salt

Step 2

Using a clean egg or your fingers make 4 holes but making sure the bottom of the container is still covered in salt as the yolk needs to be completely covered in salt

Step 3

Separate 4 eggs and gently drop the yolks into the little sand nooks

Step 4

Completely cover the egg with 500 grams of salt then cover and refrigerate for 6 or 7 days . In between check the salt on top is still dry and the yolk is covered otherwise you might need a salt top up

Step 5

Remove the yolks from the salt and brush the salt off with a pastry brush then wash the yolks

Step 6

Pat the egg yolks dry then put in a 180 f oven for 50 minutes

Step 7

I grate the yolks over some avocado toast as it is so tasty and adds a nice saltiness