Can an egg yolk be a condiment? No, right? Somehow all it takes is soy sauce and mirin to change the answer to that question to yes. This is perhaps one of the simplest recipes I have on this blog but it’s also one I make multiple times a week. It’s THAT good and has the ability to go with everything.
Now, the process may be simple but it does require patience. These babies need to cure for AT LEAST 6 hours but 8 to overnight is really best. The cover photo for this recipe is about a 6 hour cure, and you can see they were still a little runnier then they should be. I’ve found that if I prepare these right away when I get up, they are perfect by dinner time!
Some suggestions for egg yolk pairings:
- Broken over plain rice
- To top avocado toast with a little chili garlic crunch
- Dressing up congee
- Spread onto crusty toasted white bread
And that’s just to name a few! I’m still experimenting with ways to use these delicious egg yolks. Let me know what you use them for!
Soy-Cured Egg Yolks
- 8 Large fresh egg yolks
- 1 Cup soy sauce
- 1/2 Cup Mirin (sweet Japanese rice wine)
- Pour mirin and soy sauce into a small container with a lid
- Separate egg yolks from the white and save the whites for future use – gently slide yolks into the soy sauce and mirin mixture
- Gently cover eggs with a paper towel to ensure they remain covered by the mixture and don’t float to the top, then cover the container with the lid
- Place in fridge for 3 hours – after 3 hours, remove from fridge and gently remove and discard the paper towel
- Place back in fridge for at least another 3 hours – at 6-8 hours, these eggs taste their best!
- Note that I can keep mine in the fridge for around 4 days before they start to shrivel up! Whenever I take a yolk out to eat, I replace it with a new one so I have a steady stream of cured eggs!