🍳 Cured Egg Yolks
A rich, savory-sweet topping that transforms runny yolks into a jammy condiment, perfect for toast or rice.
Dietary: vegetarian
Category: appetizer
Ingredients
- 4 Egg yolks
- 120ml Soy sauce (substitutions: Tamari for gluten-free)
- 120ml Runny honey (substitutions: Maple syrup for vegan)
- 2cm, sliced Fresh ginger
- 1, crushed Garlic clove
- 1, sliced Red chilli (substitutions: Jalapeño for less heat)
- ½ tsp Sichuan peppercorns
- 1 Star anise
- 1 Clove
- 4 slices Toasted sourdough (substitutions: Gluten-free bread)
- to taste Sea salt
Equipment
- Small saucepan
- Shallow container
- Cling film
Instructions
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Step 1: Add the soy sauce, honey, ginger, garlic, chilli, peppercorns, star anise, and clove to a small saucepan.
What to look for: The mixture should be well combined.
Watch out: Do not let the mixture boil vigorously.
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Step 2: Heat gently until just beginning to simmer, then remove from heat and allow to cool completely.
What to look for: Bubbles should just start to form.
Watch out: Avoid overcooking the marinade.
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Step 3: Pour the cooled mixture into a shallow container.
What to look for: Ensure the container is large enough to hold the yolks comfortably.
Watch out: Do not use a container that is too deep.
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Step 4: Carefully separate the egg yolks and place them into the marinade.
What to look for: Yolks should be intact and not break.
Watch out: Handle yolks gently to prevent breaking.
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Step 5: Cover and refrigerate for 3-5 days until the yolks are thick and jammy.
What to look for: Yolks should be firm to the touch.
Watch out: Do not disturb the yolks during curing.
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Step 6: Remove from the marinade and place onto toasted sourdough.
What to look for: Yolks should hold their shape.
Watch out: Ensure excess marinade is brushed off.
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Step 7: Smash gently and drizzle with a little of the curing liquid and a pinch of sea salt.
What to look for: The yolks should spread easily over the toast.
Watch out: Do not add too much salt; taste first.
Original source: tiktok
Guided step-by-step with AI-powered photo feedback on Kitchen's Witch.