More yolks… this time, from hen eggs… cooked at 65C and cured for 5 days.
Well worth the time and effort for the sinuous luxury that it added to this humble dish of young root vegetables and shiitake dashi.
miso-cured hen eggs
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More yolks… this time, from hen eggs… cooked at 65C and cured for 5 days.
Well worth the time and effort for the sinuous luxury that it added to this humble dish of young root vegetables and shiitake dashi.
Playing with Fire and Water 
How long did you have to cook the eggs for?
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I love miso cured egg yolk! Your photo looks amazing and makes me want to try.
I am just curious why you cook egg yolks at 65c. I know the Japanese recipe usually using raw egg yolks.
You might also like the different version of this using soy sauce instead of miso. Make good dashi-shoyu and leave the egg yolks for a few days. I think you would like it!
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Curious about the texture of these. Woudl you say it is also like a soft cheese/cream cheese texture? As for taste, does the miso take over or can you actually taste the egg?
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45-50 minutes, as I recall
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yes, similar to cream cheese. You can taste the egg, as well as the miso.
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So cool! We’ll have to try this. I’ve had the black eggs (cured w/ alkalines) and salt eggs before, and always liked them. Was this inspired by a Japanese dish?
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miso zuke eggs are an old tradition in Japan.
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I’s love to make this but How do you cook the egg at a constant 65 degree?
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With an immersion circulator, but if you don’t have one, you can simply cook them in water over low heat, monitoring the temperature with a thermometer.
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i am interested to try this technique with some homemade sauerkraut
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