Soy Sauce-Cured Egg Yolks

Don't be fooled by the simplicity of our main ingredient. Eggs, our humble protein-packed buddies, are about to get a major flavor upgrade. We're giving these yolks a luxurious soak in soy sauce that transforms them into gooey, savory, umami bombs that will make your taste buds do the Macarena. Trust me, folks, this is one dance party you don't want to miss. Oh, and if you're wondering about the cultural significance here, let me just say, Asia called and they're officially making us honorary flavor masters for adopting this ingenious technique.

But why does this recipe work so well, you ask? Well, that's where the magic of osmosis comes in. The soy sauce permeates the yolks, infusing them with its rich, salty flavor and curing them to a perfect custardy consistency. Once done, you've got a golden nugget that you can grate, slice, or dollop onto just about anything. Trust me, once you've had a soy-cured yolk on your ramen, your pasta, or even your avocado toast, you'll wonder how you ever lived without it. Now go forth and cure, my friends! Let's elevate those egg yolks to rockstar status. 🤘🏼 Adam

Yield: Varies

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Soy Sauce-Cured Egg Yolks

Cook time: 2 MinTotal time: 2 Min

Ingredients

• Egg yolks (as many as you'd like)
• Soy sauce (enough to cover the yolks)

Instructions

1. Begin by carefully separating your egg yolks from the whites and place the yolks in a bowl.
2. Pour soy sauce over the yolks until they are just covered and floating.
3. Cover the bowl and place it in the refrigerator.
4. For a runny consistency, let the yolks cure for three hours. If you prefer a more gel-like, jammy consistency, leave the yolks in the soy sauce for 24 hours.
5. After your preferred rest time has elapsed, remove the eggs from the fridge. Using a spoon, carefully flip over the yolks so the other side can cure.
6. Cover the bowl again and set it back in the refrigerator for another 3 hours for runny yolks or 24 hours for firmer yolks.
7. After the second curing period, simply remove the yolks from the soy sauce and serve.
8. The yolks that have cured for six hours total will have a thin cured coating around the outside of the yolk and a runny interior. Those that have cured for 48 hours will be more jammy and gel-like.

Adam's Notes

• You can experiment with the curing time to achieve your preferred yolk texture. For an exciting plating idea, try curing a bunch of yolks for longer to make a soy yolk gel.