| Prep: 30 mins | Cook: 7 days | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 110 | 8g | 3g | 14g |
| sugars | fibre | protein | salt |
| 14g | 0g | 3g | 39g |
As a descendant of long line of southern belles, I’ve always had a predilection for traditional comfort food. But in my culinary journey, I learned to incorporate healthy twists and exotic influences. Truly, there’s magic in revisiting tradition and making it your own. Therein lies my latest love affair – a fruit-based dance of innovation and tradition – the Shiso-cured Egg Yolk.
Now, you may be wondering, what’s the deal with this recipe, Emily? The answer lies in the delicate marvel of combining fresh shiso leaves and egg yolks.
The Magic of Shiso
Shiso is a cherished secret in the culinary world. Bon Appétit calls it the most underrated herb. It’s a botanical gem that packs a refreshing mint and basil flavor with subtle undertones of cinnamon. When you marry this with the rich, decadent flavor of egg yolks, it’s pure magic.
Health Benefits and Versatility
The Shiso-cured Egg Yolk is not just tongue-tingling; it’s health-benefiting too. Shiso leaves, according to a study published in the Journal of Food Science, contain rosmarinic acid – a compound lauded for its antioxidant and anti-inflammatory properties. Meanwhile, egg yolks are a good source of Vitamin D.
The versatility of this recipe makes it a winner in my book. You can use your Shiso-cured egg yolk finely grated over hot noodles or pasta, for an indulgent umami boost. Or incorporate it into your charcuterie board for an elevated flavor profile; it pairs beautifully with soft cheeses and crisp apples.
Shiso-cured Egg Yolk, with its refreshing and cozy notes, draws inspiration from my Southern heritage. It stands out for its richness and depth of flavor as much as the tradition-imbued recipes I learned from my mamma’s apron strings. I hope you’ll enjoy making – and eating – this recipe as much as I do!
What You’ll Need
- 6 Large Egg Yolks
- 1 Cup of White Granulated Sugar
- 1 Cup of Kosher Salt
- 12 Fresh Shiso Leaves
- 1 Tablespoon of White Wine Vinegar
Method
Step One
Begin by preparing a mixture using both the granulated sugar and kosher salt in a medium-sized bowl, thoroughly mixing the two until completely combined.
Step Two
Pour half of this mixture into a flat-bottomed dish that’s wide enough to contain all of the egg yolks in one even layer. Press shiso leaves into the salt and sugar mixture where each yolk will be placed. This will fuse the flavours together.
Step Three
Carefully break each egg, separating the yolks from the whites. Be sure not to break the yolk. Place the yolks gently onto the indents lined with shiso leaves in the salt and sugar mixture. Once all yolks have been added, gently cover the yolks with the extra shiso leaves and then sprinkle remaining sugar and salt mixture over them.
Step Four
Next, you’ll need to close the container with a fitting lid or wrap tightly with cling film. Refrigerate for one week for the yolks to cure. The yolks should feel firm to the touch after this period.
Step Five
After a week, remove your yolks from the fridge and carefully clean off the curing mixture. Rinse them off softly under cold running water and pat dry with a clean cloth. Finish by brushing each yolk with white wine vinegar.
Step Six
Finally, shiso-cured egg yolks can be served as a garnish over a variety of dishes or used in cooking for their unique flavour profile. Store them in an airtight container in the refrigerator for up to a month.
