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