Honey-Soy Cured Egg Yolks
Honey-Soy Cured Egg Yolks are raw yolks cured in spiced honey with garlic and herbs until jammy and rich. An easy, make-ahead gourmet snack for crusty toast.
Ingredients
- 4 fresh egg yolks
- ½ to 1 cup honey depending on the size of your jar
- 2 garlic cloves peeled and thinly sliced
- ½ teaspoon crushed chili flakes
- 1 teaspoon fresh thyme leaves
- 1 teaspoon fresh oregano leaves
- 1 to 2 teaspoons soy sauce optional, for a savory variation
- Crusty bread to serve
- Flaky salt to serve
- Finely grated parmesan to serve
Instructions
- Carefully separate the egg yolks, keeping them intact, and add them to a clean jar. Top with enough honey to fully cover the yolks. For the savory soy variation, stir 1 to 2 teaspoons of soy sauce into the honey first. Add the sliced garlic, chili flakes, thyme, and oregano. Make sure the yolks are fully submerged in the honey mixture, then seal the jar with a lid and refrigerate for 4 days. To serve, gently lift out a cured yolk and spread it over a piece of crusty bread. Sprinkle with flaky salt, add some grated parmesan, and finish with another drizzle of the infused honey.
Notes
Use the freshest, highest-quality eggs you can find, ideally pasteurized. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for children under 5, pregnant people, older adults, and those with certain medical conditions. Separate the yolks carefully so they stay intact, and use a jar just large enough to hold them snugly so you need less honey. Keep the cured yolks refrigerated and enjoy within a few days of curing. Don't discard the leftover infused honey — it's delicious drizzled over cheese, roasted vegetables, or as a glaze.