Pour the salt into the container and level it. It should be about 2 -3 cm high.
Use an egg to make indentations in the salt to put in the yolk.
Break and separate the eggs and put the egg yolks into the indentations.
Cover with more salt. Ensure the yolks are covered by at least 0.5 to 1cm of the salt over it.
Leave it for at least 8 hours or overnight. The longer you leave it, the saltier it will get.
The next day, carefully remove the yolks from the salt.
Rinse the salt out with water. Gently pat dry.
Place on baking parchment or paper. It can be used immediately. (like for dumplings or for cooking or baking, making your fav salted egg yolks recipes.)
If you do not need it now or have excess, dry it in the oven.
Set to the lowest temperature, 60C and dry for 2-3 hours.
When done, it can be stored in the fridge for a few weeks.
The wet ones can keep for about 1-2 week in the fridge.