Soy-cured eggs are a delicious addition to ramen, rice bowls, and salads. They add rich umami flavor and a creamy, jammy texture that is perfect for spreading. This soy-cured egg yolk recipe is easy to make and requires few ingredients.
How does it work?
The soy sauce cures eggs by osmotic dehydration and flavor infusion. The salt content from the soy sauce draws the moisture out from the egg yolk, which makes the egg yolk more concentrated, causing it to become firmer. As the moisture leaves the egg yolk, the soy sauce penetrates the egg yolk. This creates flavor in the egg yolk.
Soy Cured Egg Yolks Origin
There is no exact known origin, but this technique is inspired by traditional Japanese curing and marinating methods. In Japan, soy sauce marinades are commonly used to preserve foods like fish and vegetables. The idea of curing egg yolks in soy sauce likely evolved from shoyu tamago, a soy-marinated egg often served with ramen. Over time, chefs began experimenting with curing raw egg yolks to achieve the silky texture we know today.
Ingredients
- Fresh, high-quality pasteurized eggs
- Soy Sauce
- Mirin
- Sugar (optional)
Click on the images for the direct link to the ingredients I used:
Instructions
Carefully separate the egg yolks from the whites. Place the yolks in a small container.
Pour in enough soy sauce to fully cover the yolks, then add mirin. Optionally, stir in a little sugar for sweetness.
Refrigerate and cure:
- 4–6 hours for soft, jammy yolks
- Longer (up to 24 hours) for slightly firmer, sliceable yolks
- Fully firm (up to 48 hours) – this option is the best for grating or longer storage
Soy cured Egg Yolks
Ingredients
- Fresh high-quality pasteurized eggs
- Soy Sauce
- Mirin
- Sugar optional
Instructions
- Carefully separate the egg yolks from the whites. Place the yolks in a small container.
- Pour in enough soy sauce to fully cover the yolks, then add mirin. Optionally, stir in a little sugar for sweetness.
- Refrigerate and cure:
- 4–6 hours for soft, jammy yolks
- Longer (up to 24 hours) for slightly firmer, sliceable yolks
- Fully firm (up to 48 hours) – this option is the best for grating or longer storage
Storage Tips
Store in an airtight container with the marinade in the fridge for 5-7 days.
Try to keep the yolks submerged in the marinade to keep it from drying out.
If you enjoyed this soy-cured egg yolk recipe, you might like my rice cooker Chinese steamed eggs recipe.
Disclosure: Some links on this page are affiliate links, meaning that at no additional cost to you, we may receive compensation from purchases made through these links. As an Amazon Associate, I can earn from qualifying purchases.
