Spread the salt in a tray and bake for 40 minutes or until dry. Stir every 10 minutes or so for even drying. Cool the salt to room temperature.
Stir the sugar into the salt.
Spread the salt-sugar mixture in a container. The mixture should be about two inches high. The container should be large enough to hold the four egg yolks without touching one another.
Using your finger or the back of a teaspoon, create four wells in the salt-sugar mixture.
Drop an egg yolk into each well and cover with the same salt-sugar mixture.
Cover the container and keep the eggs in the fridge for two weeks to two months. Check every two weeks or so to see if the yolks have hardened. You may use them as soon as they are hard enough to grate.
Cook enough congee for four people. This can take a couple of house on the stovetop or about eight hours in a slow cooker. See tips on cooking congee.
Ladle congee into four bowls.
Grate a salted egg yolk directly into the congee in each bowl.
Garnish the salted egg congee with basil, if you like, before serving.
Salted Egg Yolk Congee printed from https://casaveneracion.com/salted-egg-yolk-congee/ for personal use only. Not for republication nor distribution.