Soy Cured Egg Yolks

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This is my second try at Soy Cured Egg Yolks. I won’t go into the details, but the first attempt failed. I found another method that involves freezing the eggs. It seemed like a solid approach. Turn out it was!

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STEP ONE: Freeze eggs overnight. Run frozen eggs under cold water and then gently crack and peel.

STEP TWO: Put frozen, peeled eggs in a plastic bag in a bowl with cold water to thaw about 10 minutes.

STEP THREE: Gently extract the egg yolks from the whites - I ran them under a very gentle stream of cold water and that seemed to help.

STEP FOUR: Carefully pour in the soy sauce and mirin until it covers the yolks. I did about three parts soy sauce one part mirin.

STEP FIVE: Cover and refrigerate overnight. I pulled one sheet of plastic wrap so it just touches the top of the egg yolks. This is supposed to ensure the tops are marinated.

STEP SIX: After waiting 24 hours, these soy cured egg yolks are mildly solid but still jammy enough to spread. They were fantastic on my first experiment here: Smoked Salmon & Cream Cheese with Soy Cured Egg Toast.