Soy-cured egg yolks

Rich, savory, and umami-packed, these soy-cured egg yolks develop a silky, jammy texture—perfect as a flavorful topping for rice, noodles, or toast.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Instructions: - Separate the egg yolks from the egg whites. - In a bowl, mix soy sauce, vinegar, and sugar until fully combined. - Gently place the egg yolks into the mixture, making sure they are fully submerged. - Cover the bowl with a paper towel to ensure the yolks remain covered. _______ Curing Time & Texture: - 4 hours – Slightly runny texture - 8–24 hours – Soft, jammy, jelly-like texture - 48 hours – Firmer, jammy texture with a stronger salty flavor _______ Uses: - Topping for rice, sushi or poke bowls - Spread on toast or crackers - Mixed into rice or congee for extra umami - Added to avocado toast for richness - Topping for ramen or miso soup - Filling for deviled eggs (for a twist!) - Blended into sauces or dressings for depth of flavor - Used in savory pastries or buns as a filling Storage: Store in the refrigerator for up to 48 hours. Tip: Don’t waste the egg whites—use them for meringues, omelets, or in baking!