We’ve been making them for 9 years like this at my business in Bristol, taking the pickling/curing further so they keep longer. The soy sauce gets in and creates a cured jammy egg yolk.
They have always been one of our most popular but divisive menu items!
3 Comments
Too bitter?
It reminds me of salted duck egg
We’ve been making them for 9 years like this at my business in Bristol, taking the pickling/curing further so they keep longer. The soy sauce gets in and creates a cured jammy egg yolk.
They have always been one of our most popular but divisive menu items!