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.

Cool the curing liquid

• Take the pan off the heat and let the aromatic honey and soy mixture cool completely.

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.

Cure in the fridge

• Cover and leave the yolks to cure in the fridge for 3 to 5 days.

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.