Egg yolks turn to a creamy, custardlike consistency when cured in a savory mix of soy sauce, garlic and ginger. This method puts yolks to good use when you have extra on hand due to recipes requiring egg whites only, such as with meringues.
You can cure the egg yolks without the garlic and ginger, but do use full-sodium soy sauce (not reduced-sodium) for curing. Eggs cured 4 to 6 hours will have runnier center with smooth, creamy edges while those cured for 48 hours will be almost spreadable with a firm, but velvety texture, like the yolks pictured here.
Soy-cured egg yolks add a fun, flavorful touch when served on top of homemade fried rice or a bowl of ramen.
Yield: 4 yolks
- 4 egg yolks
- 1⁄2 to 3⁄4 cup soy sauce
- 1 garlic clove, grated
- 1 teaspoon grated fresh ginger root
Place the yolks in a medium-size shallow bowl, being careful that they don’t break.
Pour in the soy sauce. The amount needed will depend on the size and shape of your bowl. The soy sauce should cover the yolks about 3⁄4 of the way up. They don’t need to be completely submerged. Sprinkle the garlic and ginger in the soy sauce surrounding the yolks. Cover the bowl with a lid or plastic wrap. Refrigerate for 2 to 24 hours.
Remove from the refrigerator, and carefully flip each yolk with a spoon. Cover and refrigerate for the same amount of time, 2 to 24 hours.
Once the yolks have cured for your desired amount of time, scoop the yolks out of the bowl with a spoon and discard the soy sauce. Transfer the yolks to your preferred method of serving, on a plate or over rice or noodles.
Note: Consuming raw or undercooked egg yolks can increase your risk of foodborne illness. When prepared properly, salt-cured eggs are safe to eat as they’re made with the same principle as any other type of cured food (such as lox).
This article originally appeared in the September/October 2022 issue of Chickens magazine.