Apparently, there's hundreds of ways to prepare eggs yet, it wasn't until about a month ago that I discovered the soy cured egg yolk. A friend tagged me in a photo on Instagram and I felt a sudden curiosity towards this particular technique. With an array of work, travels, and the holidays, I put this experiment on hold until the new year.
Well, here we are in 2016 and I have begun a whole new chapter of culinary experiments, recipe development, and dishes. The soy cured egg yolk experiment took top priority for the new year and so here we are.
Luckily I had all the ingredients on hand so putting this together was a simple 5 minute project. Started earlier in the morning, I was enjoying the 6 hour yolk for late afternoon. Experiment with the curing time, as I have read and noticed that the yolks get firmer and more mealy the longer they sit.
Soy Cured Egg Yolk
- 3 egg yolks
- 1/4 cup Nama shoyu
- 2 tablespoons Mirin
- Place the mirin and Nama shoyu in a small shallow bowl. whisk gently to combine.
- Carefully crack the egg and separate the yolks from the whites. Be sure not to crack the yolks. The yolks can go into the shoyu/mirin bowl and the whites can be saved or composted.
- Use a spoon to gently pour some of the liquid over the yolk. Do this every hour or so.
- Let the eggs cure for 6 hours to 24 hours.
- When ready, carefully spoon out the yolks. Enjoy over rice, in Ramen, or steamed veggies.