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Sriracha-cured egg yolks

Cures for 1-4 weeks

Sriracha-cured egg yolks

By Clement Pedro

Serves 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time Cures for 1-4 weeks

Ingredients

6 free-range egg yolks
1 cup sriracha sauce

Method

1. Separate the eggs and place the egg yolks in a container the right size to fully submerge them in the sriracha sauce.

2. Cure the eggs in the fridge for 1 week for a soft yolk, or up to 4 weeks for a firmer yolk.

3. Serve spread on toasted ciabatta with thinly sliced spring onion or over rice.

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Photography: Shavan Rahim

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Sriracha-cured egg yolks

Ingredients

Method