So here are the egg yolks we use on our linguine dish. The eggs are cooked in their shell in a water bath at 141F for 4 hours. This renders the yolks a slightly firm pudding consistency. At this point we remove them from the shell and wash the whites off. We then bury them in an equal part, salt and sugar, mixture, for one week.
After that we hang them under refrigeration near a fan to allow them to dry out. They develop an almost Parmesan cheese consistency by doing this. It is a great way to utilize an egg in a different way. By grating it on a micro-plane grater table side it takes on the roll of Parmesan cheese as well in our restaurant.