"Happy Sunday!
Don’t these miso cured egg yolks look happy and sunny? I just love they way they look and taste. A little bit goes a long way in flavoring anything you want to sprinkle a little something special on. I put this on some buttery toast.
#misoeggs #eggyolks #curedeggs #misotempehnatto #miso #misocuredyolk @thefeedfeed #thefeedfeed #fermented"
Miso Cured Egg Yolk
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- Recipe Card
Prep time 730hrs
Serves or Makes: 2
Recipe Card
ingredients
- 2 eggs
- 2 cups white miso, divided
Method
Step 1
In a small bowl, separate the yolks from the whites, discarding whites or keeping for another use.
Step 2
In an air tight, resealable container, fill with 1 1/2 cups of miso, leaving two wells for the egg yolks. Gently place yolks into wells and cover with remaining 1/2 cup of miso. Make sure both yolks are completely covered.
Step 3
Refrigerate for one month.
Step 4
Once cured, bake yolks at 180°F for 15 minutes. Remove from oven and allow to cool completely.
Step 5
With a microplane, grate over pastas, salads, and soups for the perfect umami topping. Keep yolks wrapped tightly in plastic in the refrigerator until ready for use.