Cured Egg Yolks

Add 200g Murray River Salt and 200g white sugar to a bowl and mix well.

Pour half of the mixture into an air tight container. Make 6 wells for the yolks in the base of the cure mix and sprinkle fresh thyme over the top.

Separate 6 egg yolks from the whites and gently place them in to the wells.

Pour the remaining salt mixture over the top of the yolks until covered completely. Seal the lid on the airtight container and place in the fridge to cure for 7 days.

After they are cured gently remove the cured yolks from the salt mix. Rinse off the yolks in water and pat as dry as possible with paper towels.

Once your steaks are ready to serve place them on a plate and simply shave the cured egg yolk over top.