We have cured raw egg yolks, dried them, and used them as a seasoning. We have not cooked egg yolks, salted them, and then dried them to create a seasoning. There is a difference in flavor between raw egg yolks and cooked yolks. So salting after cooking and then drying should give us an intense eggy seasoning. Since Amaya is not a fan of hard boiled egg yolks we found ourselves with a small bounty to try out our idea. We will break the yolks up, maybe even sieve them, season them with salt and then dehydrate them. Once they are dry we shall see where to take them: from seasoning noodles and rice to enhancing vegetables. The possibilities seem endless.