Miso Cured Egg Yolks
Miso Cured Egg Yolks are a Japanese delicacy that can be made with just a few simple ingredients yet deliver an incredibly rich flavor. The miso infuses the egg yolks with umami, giving them a deep, cheese-like richness and a creamy, jammy texture.
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Servings: 2
Ingredients
- 2 pasteurized eggs
- 4 Tbsp miso
Instructions
- Crack the eggs and remove the whites and chalazae, leaving the yolks intact.
- Spread a layer of miso in a container (or containers of a suitable size) and make small indentations for the egg yolks.
- Line each indentation with a small piece of paper towel or cheesecloth (cut slightly larger than the egg yolk), then carefully place an egg yolk in each one.
- Spread miso over another piece of paper towel or cheesecloth and gently place it over the yolks. Cover the container with a lid or plastic wrap and let the yolks cure in the refrigerator for a few days.Note: The flavor and texture will vary depending on how long the yolks are cured in the miso. For more details on these variations, see the "How Egg Yolks Change During Curing" section.
Notes
- The yolks can be kept in the miso in the refrigerator for up to 5 days.
- The Nutrition Facts label assumes that approximately 5% of the miso is absorbed into the egg yolks.
Nutrition
Calories: 61.38kcal Carbohydrates: 1.08g Protein: 3.08g Fat: 4.88g Saturated Fat: 1.74g Polyunsaturated Fat: 0.81g Monounsaturated Fat: 2.13g Cholesterol: 194.4mg Sodium: 72.97mg Potassium: 23.24mg Fiber: 0.1g Sugar: 0.21g Vitamin A: 261.06IU Calcium: 24.2mg Iron: 0.54mg
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