Egg yolks into cheese

A little while ago I read a few recipes that involve curing various proteins such as meat and fish in miso paste. A few years ago I tried fermented eggs in Hong Kong which was interesting to say the least, but i managed to get a glimpse of the process. So I thought I’d give curing eggs in miso a go.
As a first step, I shelled the raw eggs by submerging them in vinegar (acetic acid). After about three days, they looked like this.

1b egg yolk miso fermentation1a egg eggs egg yolk miso fermentation
I prepared a little curing vessel by covering the bottom of a rectangular plastic container with white miso paste (a layer of about 1 cm thick).

Next, I covered the miso with gauze (muslin cloth would work fine too) and placed the eggs on the gauze. Next another layer of gauze on top of the eggs. I tucked them in so that the eggs were encased in gauze. Then I filled the container with more miso paste. One has to carefully work the miso into all the nooks and crannies, so that the eggs are covered all the way round. Then it is on with the lid, and into the fridge.

2a egg yolk miso fermentation2b egg yolk miso fermentation
Waiting for the eggs to cure properly was agonizing but after 21 days I figured they should be ready. This is what they looked after 21 days. Not exactly appetizing now is it?

2c egg yolk miso fermentation3a egg yolk miso fermentation
They were still firm and bouncy to the touch and aside from the color not much appeared to have changed. There was no distinct smell of any kind either.

I pierced the outer membrane of one and watched the brown albumen drain. It was nearly odorless, and tasted somewhat salty. Not unpleasant at all. I removed the rest of the membrane to expose the yolk, now a lovely golden nugget. It solidified and had the consistency of a young cheese.

3b egg yolk miso fermentation

In fact, it grated perfectly! And, much to my surprise, it tasted of very much like cheese too. This is it looked like.

3c egg yolk miso fermentation
I ate one, and gave some to visitors. Not all were keen to try it, but those who did, enjoyed it (or so they said). I think it is a winner! In fact, just tomorrow I am going to start a new batch. I think egg-yolk-cheese will be just awesome grated over some fresh noodle soup.


10 Comments Add yours

  1. Wow, never heard of egg yolk cheese, I am intrigued.. might try it somethimes!

    1. Please let me know if you do!

    1. Hi Michelle. It was a load of fun too! It grates just like cheese, and makes a great topping for noodle dishes. If you can get past the fermented color give it go. Fortunately there are no nasty odors.

  2. Bonnie says:

    This looks AMAZING! I can’t wait to try and make this!

  3. I tried something similar in an Izakaya in Japan, and really wanted to know how to make it.. thank you so much for sharing this recipe!

    1. My pleasure! Please let me know how it turned out.

  4. Stephanie says:

    Do you know if there are any health benefits?

  5. leigh Burville says:

    Thanks for the great photos and story. My mouth hasn’t watered in years but today it did! Just reading the various blogs on salted yolks did me in! I’m so hungry now. But I don’t have electricity, therefore no refrigeration. I need a way to preserve yolks buried under the porch in sand or something. Any ideas?

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