Soy-Cured Egg Yolks

  • Serves: Serves 2, with 2 yolks each
  • Prep time: 10mins
  • Cook time: 10 - 12 Hoursa

There’s something pretty special about a recipe that looks a bit fancy but is actually incredibly simple. These soy-cured egg yolks are glossy, rich and beautifully jammy, with loads of savoury flavour plus a little sweetness and warmth from the honey, ginger and chilli. Served over creamy cottage cheese on toasted sourdough, they make a seriously good breakfast, brunch or light lunch. It’s one of those dishes that feels a little bit luxe, tastes amazing and takes hardly any effort at all — you just need to let the fridge do the work.

  • Breakfast
  • Eggs
  • Lunch

Method

  1. Mix 4 tablespoons of soy sauce with the honey, chilli flakes and ginger in a small bowl.
  2. Carefully add the egg yolks, keeping them intact. Pour in enough additional soy sauce to almost cover them. It is fine for the tops to sit slightly above the liquid.
  3. Cover and refrigerate for 10–12 hours for a soft, jammy texture. Leave them longer for firmer yolks.
  4. Carefully lift the yolks from the marinade with a spoon and serve with a little of the sauce.

Serve on cottage cheese and toasted sourdough.

By: Chrissy Rob Foodie