Soy Cured Egg Yolk
If you have a recipe that calls for just the egg whites, save and cure your egg yolks - they’ll be more jammy and flavorful! Cured egg yolks are great spread on toast, on rice, and on ramen. I recommend curing for 8-12 hours, but you can go up to 48 hours depending on your yolk preference. At 8 hours, the yolk is salted, runny, and jammy. At 24 hours, the yolk is jammy and firm. At 48 hours, the egg yolk will be very firm and very salty.
PREP TIME: 5 MINS COOK TIME: 8 HRS TOTAL TIME: 8 HRS, 5 MINS
Ingredients
- 4 egg yolks
- 1/4 cup low sodium soy sauce
- 1/4 cup mirin
- 1 teaspoon chili crisp
- 1/2 teaspoon sesame oil
- 1/4 teaspoon garlic powder
- 1/2 cup water
Instructions
Place the egg yolks in an airtight container. Add soy sauce, mirin, chili crisp, sesame oil, garlic powder, and water.
Place a paper towel over the egg yolks. This ensures that the tops of the yolks are cured as well.
Store in fridge until ready to serve.
Enjoy!
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