Soy Cured Egg Yolks

Pro tips

• Separate yolks cleanly from whites to avoid cloudiness in the brine; use a yolk separator or crack eggs carefully into a bowl.
• Gently lower yolks into the marinade using a spoon to prevent breakage; they will firm up as they cure.
• Stir or gently shake the container daily to ensure even seasoning and prevent yolks from sticking.
• Taste on day 2; texture is set but flavor intensifies slightly through day 3—stop curing when it reaches your preferred saltiness.

Substitutions

• Rice vinegar → Apple cider vinegar or white vinegar (same ratio; flavor becomes slightly sharper)
• Sriracha salt → Regular salt plus pinch of sriracha powder or hot sauce (adjust heat to taste)
• Ginger powder → Fresh grated ginger (use 1 tsp, strain through fine mesh before adding yolks)

Storage & make-ahead

Store cured yolks submerged in their marinade in an airtight container for up to 10 days in the refrigerator; no reheating needed.

How long do soy cured egg yolks take to cure?

They typically cure for 2 days in the refrigerator, though flavor deepens slightly by day 3. Check texture daily after day 1.

Can I use pasteurized eggs for this recipe?

Yes—pasteurized eggs are the safest choice for raw preparations and are widely available at grocery stores.

How long do cured egg yolks keep?

Store them in their marinade in an airtight container for up to 7–10 days in the refrigerator.

Can I substitute rice vinegar?

Mild alternatives include apple cider vinegar or white vinegar (use the same amount), though rice vinegar's subtle sweetness is ideal.

Do I need sriracha salt or can I use regular salt?

Regular salt works; adjust to taste and add a pinch of sriracha powder separately if you want heat.