Cured Eggs
These cured egg yolks are a game-changer for adding a rich, umami kick to your dishes. Sprinkle with toasted sesame seeds for an extra crunch, and add them to salads, ramens, pasta or enjoy as a protein-rich snack.
10 mins, plus curing
Serves 6
Ingredients
- 6 Enriched eggs
- 4 garlic cloves, peeled
- ½ teaspoon dried chilli flakes
- 180ml soy sauce
- 3 tablespoons mirin
- 2 tablespoons rice wine vinegar
- Toasted sesame seeds
Method
- Place a saucepan of water over a high heat and bring to a boil. Add the eggs and boil for 7 mins, until soft and jammy. Drain and run under cold water or plunge the eggs into a bowl of iced water to cool right down. Peel the eggs.
- Meanwhile, add the garlic, chilli, soy sauce, mirin and vinegar to a small saucepan over a medium-high heat. Add 400ml water and bring to a simmer. Remove from the heat and carefully add the eggs so that they are covered in the soy mixture. Transfer to a large jar or sealed airtight container. Leave for at least 1 hour or pop in the fridge to enjoy within 4 weeks.
- To serve, remove the eggs from the marinade before sprinkling with toasted sesame seeds.
