Pickled duck yolks(shoyukuke egg yolks)
Becoming a fermentationist took me down a path of exploring different cuisines, ingredients, and recipes. I will be forever proud of having the curiosity to take this culinary leap, but it is also a lot of work because not all experiments are successful.
Today I want to present my pickled duck yolks in soy sauce, a simple but effective recipe for creating bold flavors with minimal ingredients.
RECIPE
Ingredients
3 fresh duck eggs
1/2 cup soy sauce
4 Tbsp rice vinegar
2 Tbsp honey
Instructions
Make the marinade by mixing the soy sauce with the rice vinegar and honey;
Separate the yolks from the whites;
Use the yolks for this recipe, and use the whites for something else like an omelet- please do not throw them away;
In a container with a lid, put the marinade, and add the yolks to the marinade- make sure not to burst them;
Place the container in the fridge overnight, or for 12 hours tops;
After 12 hours in the marinade, your yolks are ready to be served.
Enjoy!
If you are wondering- yes, you can use chicken eggs instead of duck eggs. You can use soy souse of choice, a gluten-free version, or coconut aminos. Rice vinegar is sweeter than regular vinegar, but you can use cider vinegar and see if you like the flavor- it will probably be a bit sourer.
As you can see in the last two pictures, the best way to enjoy the pickled yolks is with a bowl of rice, some veggies, a bit of kimchi, and some sesame seeds.
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana