Egg yolks flip to a creamy, custardlike consistency when cured in a savory mixture of soy sauce, garlic and ginger. This technique places yolks to good use when you have got further available attributable to recipes requiring egg whites solely, equivalent to with meringues.
You may treatment the egg yolks with out the garlic and ginger, however do use full-sodium soy sauce (not reduced-sodium) for curing. Eggs cured 4 to six hours may have runnier middle with clean, creamy edges whereas these cured for 48 hours will probably be virtually spreadable with a agency, however velvety texture, just like the yolks pictured right here.
Soy-cured egg yolks add a enjoyable, flavorful contact when served on high of selfmade 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 recent ginger root
Place the yolks in a medium-size shallow bowl, being cautious that they don’t break.
Pour within the soy sauce. The quantity wanted will rely upon the dimensions and form of your bowl. The soy sauce ought to cowl the yolks about 3⁄4 of the best way up. They don’t must be utterly submerged. Sprinkle the garlic and ginger within the soy sauce surrounding the yolks. Cowl the bowl with a lid or plastic wrap. Refrigerate for two to 24 hours.
Take away from the fridge, and punctiliously flip every yolk with a spoon. Cowl and refrigerate for a similar period of time, 2 to 24 hours.
As soon as the yolks have cured on your desired period of time, scoop the yolks out of the bowl with a spoon and discard the soy sauce. Switch the yolks to your most popular technique of serving, on a plate or over rice or noodles.
Notice: Consuming uncooked or undercooked egg yolks can enhance your threat of foodborne sickness. When ready correctly, salt-cured eggs are fit for human consumption as they’re made with the identical precept as every other kind of cured meals (equivalent to lox).
This text initially appeared within the September/October 2022 situation of Chickens journal.