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