Soy Cured Egg Yolks
Cured egg yolks have been a popular delicacy in many cultures for centuries. This process of curing the egg yolks results in a rich and flavorful ingredient that can be used in a variety of dishes.
Historically, curing was used as a means of preservation. By drying or salting eggs, people were able to extend the shelf life of this protein-rich food. The Chinese were among the first to use salt to cure eggs, and the practice eventually spread to other parts of Asia and Europe. Cured egg yolks were often used as a seasoning in soups, stews, and other dishes that needed a boost of umami flavor.
To make cured egg yolks, the yolks are first separated from the whites. The yolks are then gently rinsed to remove any traces of the white, which can cause spoilage during the curing process. Yolks can then be cured by placing in a mixture of salt and sugar or a brine for 1 or more days. The curing time can vary depending on the desired texture and flavor.
Delicious and affordable, cured egg yolks offer a rich, creamy texture with savory umami flavor that can elevate the simplest rice dish, spread over toasted bread, or incorporated into carbonara pasta sauce.
Servings: 4
Total Time: 24 hours and 10 minutes
Prep time: 10 minutes
Cure Time: 24 hours
Ingredients:
4 egg yolks
1/4 cup light soy sauce
1/4 cup mirin
1/4 cup water
Small piece of Kombu (5 grams)
Tools:
Small pot
2 small containers
Method:
Curing liquid: In a small pot, bring light soy sauce, mirin, water and kombu to a boil for 2 minutes, then turn off heat and cool for 5 minutes.
Cure egg yolks: In 2 small containers, separate egg yolk from egg whites and save egg whites for other uses. In the container with egg yolks, pour marinate mixture into container over a spoon (so egg yolks do not get punctured). Cover and cure in refrigerator for 24 hours.
It is not recommended to cure the egg yolks for more than 48 hours as they may become extremely hard in texture and overly salty.
Serve:
Enjoy over rice, garlic butter, and any desired seasonings.
Spread over toasted buttered baguette or ciabatta bread, garnished with parsley and fresh cracked black pepper.
