Soy Cured Egg Yolks

INGREDIENTS

Eggs

Dark Soy Sauce

Rice Wine Vinegar

INSTRUCTIONS

Separate out as many Yolks as you wish, and place them in a bowl.

Add enough dark Soy Sauce to cover the Yolks.

Then, add 2-3 Tbsp of Rice Wine Vinegar, per 80ml of Soy Sauce.

Cover the bowl in cling film and leave in a fridge for 24 hours.

After a day, remove the Yolks from the soy sauce, and serve.

Enjoy