It's 48 hours since I immersed my egg Yolks in the soy/mirin mix and now time for the second test sample.

Appearance-wise, there's not been much change. The yolks still look like gorgeous shiny balls of amber. What has changed is the consistency. There's very little, if any, uncured yolk left at the centre. The whole thing is now gel-like and I feel a bit less sticky. It's quite lovely, in fact. The taste remains soy-salty but at a "tea infusion" level rather than a mouthful of brine.

Here's the smoosh photo.


Dinner tonight was a repeat of yesterday's meal (Asian chicken on a bed of vegetable fried rice). It was delicious. I marinated cleaned chicken thighs in a spicy hoisin-esque sauce then grilled them. They were juicy, perfectly seasoned, caramelised... and then I took a bite from a piece with the egg yolk on and had a "eureka" moment. The yolks deserve to be the star of the show. All the videos I'd seen of them being prepared showed them served respectfully on a mound of plain rice. Putting them on a plate with other strong ingredients was missing the point. They should be savoured for what they are, not play second-fiddle as a garnish.

I'm now slightly torn about what to do with my third and final pair of yolks. I'll do the smoosh test on one for consistency, but I really want to think of a way to prepare the second. It may be as simple as the addition of seasoning or I might try showing it (briefly) to a hot pan to see what happens. I guess I'll do the smoosh and then decide.