Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Measure out the peppercorn, salt, garlic, sugar and bay leaf.

Break open the eggs, and separate them from the whites. Reserve the whites for another use. 

Blend together the ingredients together in a blender or food processor.

Place half the amount of the mixture in the bottom of a glass baking dish, gently add the egg yolks, being careful not to break them and space them evenly.

Sprinkle the rest of the salt/​sugar mixture over top of the eggs. Cover with plastic wrap and refrigerate for four days.

On day 4, preheat your oven to 170°F. Remove egg yolks from salt mixture and carefully rinse in water or brush off with a food brush. Place yolks on a rack on a small rimmed baking sheet. Discard any remaining salt mixture. Bake 2 – 3 hours or until yolks are firm enough to slice or grate.