Soy Sauce–Cured Egg Yolks
Why This Recipe Works
by Tim Chin
In Japan, people enjoy eggs and egg yolks hundreds of different ways. One of our favorite Japanese preparations is shoyu tamago, a whole hard-cooked, shelled egg marinated in soy sauce. Here is our take on that classic. For this recipe, instead of a whole cooked egg, we cure raw yolks in a soy sauce mixture until they are just firm at the exterior. The high concentration of salt in the curing liquid draws water from the exterior of the yolk, forming a thin, intensely savory exterior shell around a gooey, runny interior. You can put them on anything—ramen, toast, salads—but they’re perhaps best served simply on a hot bowl of rice.
In-shell pasteurized eggs can also be used without any changes to the recipe. Tamari is a type of Japanese soy sauce that is a byproduct of miso paste production. It is traditionally made without wheat, so most tamaris are gluten-free.
Photography by Steve Klise
Food Styling by Kendra McKnight