These are 65C hen egg yolks that have been cured in miso for two weeks. The longer cure renders them dark and pungent. Although they were firmer than they were at 5 days, they remained moist and sticky. In order to dry them out, they were wrapped in the cheesecloth in which they were cured and hung in the refrigerator.
These are the cured egg yolks after hanging for twenty days. They've became firm enough to slice or grate neatly, with the smooth, plastic-y texture of an aged gouda. Their flavor, too, is transformed— the aging process rounds out the sharpness of the miso, creating a mellow complexity of flavor with the texture of cheese. Delicious!
olive oil poached daikon ✢ fava ✢ meyer lemon
egg yolk cheese
Playing with Fire and Water 
very clever!
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Never knew you could do this with
eggs! You learn something new
everyday..
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what are the actual instructions for doing this?
I would love to try it!
Do you just rub miso on them, or make a liquid to cure them in… any more details would help.
Caroline
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It’s a simple process, but it takes awhile…
Line a container with a 1″ layer of miso (I used red), then cover the miso with cheesecloth. Make small round indentations in miso to hold the egg yolks in place. Place egg yolks that have been cooked at 65C for 50 minutes (cooked whole, then peeled and removed from whites) in each indention and cover with another piece of cheesecloth. Gently spread another layer of miso over top to completely enclose the yolks. Allow to cure in the refrigerator for 2 weeks. Remove the yolks from the miso and wrap each one in cheesecloth. Hang in the refrigerator to dry for about 3 weeks until they are hard.
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This is just amazing! What an awesome idea. Can you suggest anything else this is great to serve with? Thank you for sharing!
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My first thought would be to use it as you would botarga.. would work well in a chicken+egg dish maybe sous vide chicken with egg grated on top..maybe try same technique with sea urchin to be grated into salmon tartar..or grated egg tossed with any type of noodle+chicken consomme..endless possibilities
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