Al Brady

Mayak Egg Yolks

Added 2025-04-07 08:00:03 +0000 UTC

For the Stock
500g water
1 piece kombu
2 dried shiitake mushrooms

For the Marinade
250g soy sauce
250g kombu & shiitake stock
125g honey
2 spring onions, greens sliced
½ onion, finely diced
2 chillies, diced
2–3 garlic cloves, minced
4–5 coriander stalks, finely chopped
1tbsp toasted sesame seeds

Eggs
12 egg yolks

Method:

Prepare the Kombu Stock
In a saucepan, combine the water, kombu, and dried shiitake mushrooms. Bring to a gentle simmer over medium heat and let steep for 30 minutes. Remove from the heat and allow to cool completely before straining.

Make the Marinade
In a mixing bowl, combine the cooled kombu stock, soy sauce, and honey. Stir well. Add the sliced spring onions, diced onion, chopped chillies, minced garlic, chopped coriander stalks, and toasted sesame seeds. Mix thoroughly and set aside.

Marinate the Egg Yolks
Carefully separate the yolks from the whites and place the yolks in a clean jar. Pour the marinade over the yolks, ensuring they are fully submerged. Seal the jar and refrigerate for up to 5 days.

Serve & Enjoy
After marinating, remove the yolks from the jar. They will have deepened in colour and developed a rich, savoury flavour. Serve over rice, on crackers, or however you like. Let me know how you’d use them!

Enjoy dudes! 🤘