I've cured egg yolks before (in salt) and I've learned frozen egg recipe. Freezing an egg allows for it to coagulate and intensify the flavour. I've been trying to figure out how to cure one of these frozen yolks but my issues seems to be that if I try the salt curing method as the outside of the yolk thaws and cures the inside will be frozen unable to cure. By the time the center thaws the outside will have developed a crust to form around it not allowing for the curing to penetrate deeper.
My only thought around it so far would be to let the yolk thaw before starting any of the curing but that might have the yolk fall apart after being tightened in the freezer.