Separate the egg yolks. Mix in equal parts salt and sugar. Calculate ¼ cup for each yolk you'll make.

Create a base of at least 2-3 cm (around 1 inch) of the salt and sugar mixture on the bottom of the jar. Add a yolk and cover it entirely with the mixture, at least another 2-3 cm/1 inch layer. Add another yolk, cover, and so on. Well, wait, 3 eggs in each medium/large jar should be a good proportion.

Close the lid, very loose, to let air circulate. Store in a dry place and wait, and wait. If you want a yolk to grate, you need at least fourteen days of patience.

Open the jar and break the crust of salt and sugar that has formed (not easy, be patient). Clean each cured egg yolk from salt and excess sugar.