En-cas
Honey & Soy Sauce Cured Egg Yolks
30 minPour 6Nutri-Score C€€
C
30 min
30 minHoney & Soy Sauce Cured Egg Yolks
ce qu’il vous faut
Ingrédients
clear honey (plus extra for drizzling)Épicerie200 g
soy sauce (plus extra for drizzling)Épicerie200 ml
ginger (sliced)Fruits et légumes15 g
garlic (cloves, crushed)Fruits et légumes2 morceaux
red chili (sliced)Fruits et légumes1 morceau
Szechuan peppercorns (whole)Épices5 g
star anise (whole)Épices2 morceaux- clove (whole)Épices2 morceaux
egg yolks (separated, whites reserved for another use)Produits laitiers6 morceaux
crispy bread (sliced, for serving)Boulangerie6 morceaux
sea salt (for finishing)Épices2 g
par portion
Nutrition
101kcal
- Glucides
- 10 g
- Protéines
- 4 g
- Lipides
- 5 g
ce que vous utiliserez
Ustensiles
Casserole
Saladier
Tamis
pas à pas
Préparation
- Étape 1
Infuse the honey and soy
- Pour the honey and soy sauce into a saucepan.
- Add the ginger, garlic, red chili, Szechuan peppercorns, star anise and clove.
- Gently heat until the mixture just starts to boil.
- Étape 2
Cool the curing liquid
- Take the pan off the heat and let the aromatic honey and soy mixture cool completely.
- Étape 3
Add the yolks
- Pour the cold honey mixture into a container.
- Crack the eggs and separate the yolks, keeping them intact.
- Gently lower the yolks into the honey and soy.
- Étape 4
Cure in the fridge
- Cover and leave the yolks to cure in the fridge for 3 to 5 days.
- Étape 5
Serve on crispy bread
- Lift the cured yolks out of the fridge and place them on slices of crispy bread.
- Smash them down and drizzle with a little extra honey and soy.
- Finish with a touch of sea salt.
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