The pickled egg yolk,
isn't really cured... It's actually more
like a pickle or sweet and sour,
is a very easy thing to do,
because all you have to do is break eggs into a box.
It's really nice to try different times
of leaving the egg yolks in the cure.
The more you go,
the more thick and rich of a consistency you will get.
If you push it even further
and leave it for a couple of days,
you can almost spread it on a toast.