A beautifully colored, umami flavoring that can be grated or thin-sliced on to sweet or savory dishes. Cured in either Christmas tree salt or a Christmas tree salt-sugar mix.
Crack eggs, and separate yolks from whites. Pour each yolk into a divot. Cover dish and store in fridge. If using chicken egg yolks, cure for 10 days. If duck egg yolks, cure for 14 days.
Once cured, remove from fridge. Brush off excess salt/sugar on the yolk surface with your fingers. For "cleaner” look, use a lightly dampened cloth to wipe yolk surface, but let dry on rack for an hour before wrapping them in cheesecloth at next step.
Next, you'll need to either slow-dry or fast-dry your egg yolks to finish them:
Option 1: Slow-dry yolks in an open area of your fridge (not a drawer) for 8-10 days by wrapping yolks in a cheesecloth roll with string tied between each yolk to maintain separation and airflow. Dry 8 days for chicken egg yolks, 10 days for duck egg yolks.
Option 2: Fast-dry yolks in 175°F (79°C) degree oven for 45-60. Place yolks on metal baking/cooling wracks. If using chicken egg yolks, oven-dry for 45 minutes; 60 minutes for duck egg yolks.
Store cured egg yolks in airtight container in fridge and use within a month for best texture, flavor, and color.
Christmas tree cured egg yolks (made w/ conifer needles) https://www.tyrantfarms.com/christmas-tree-cured-egg-yolks-made-w-conifer-needles/