Egg yolk cheese 

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

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  

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

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 

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

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

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