I've certainly posted my fair share of egg related posts, cured in salt, brined, cooked under pressure, slow cooked and this one is no different. I've been curious about using miso to cure food for a while but have never taken that next step beyond curiosity, in fact the idea for the whole thing had been sitting in my head for a good two years, ever since reading a post on one of my favourite blogs, Playing with Fire and Water, the author had written about Egg yolk cheese, the idea was intriguing and promptly filed to the dark recesses of my brain never to be heard from again, well until recently and then there was some rather frantic googling and trying to figure out where I saw the method.
The egg yolk is still encased in miso, sitting in my fridge just waiting to be released from it's fermented tomb, the egg was first cooked at 65°C for about an hour then placed in an ice bath until cool and the yolk carefully separated from the albumen. So I don't know yet what it's going to taste like, but my experience with salt cured yolks (which was cured raw) tells me it's likely to be pretty damn delicious, and miso really only makes things better, well most things anyway. So another week in the miso, and probably a few more weeks hanging in the fridge to dry out, I'm sure another post will pop up, I just need to figure out what I'm going to have with it.
