Soy Ginger Cured Egg Yolks
|Ginger, Ground 375 g||2 tbsp|
|Egg yolks||4 dozen|
Mix soy sauce and spices in medium bowl. Carefully add yolks into the bowl. Cover and refrigerate 4 to 6 hours for a runny yolk or longer for more firm yolk. Makes 48 (1 egg yolk) servings.
Test Kitchen Tip: Use Soy Sauce Cured Egg Yolks to prepare Indonesian Gado Gado Salad with Soy Ginger Cured Egg Yolk & Shrimp Toast.
*Egg Safety and Handling: Consuming raw or undercooked eggs may increase your risk of foodborne illness. Wash hands with soap and warm water before handling eggs and at every step of egg preparation.