Hot Honey Cured Egg Yolks Recipe
What You Will Need
Ingredients
- 6 egg yolks
- 1 cup cottage cheese
- ½ cup chopped chives
- 2 slices of sourdough bread, toasted, for serving
- Lee Kum Kee Chiu Chow Style Chili Crisp Oil, a drizzle for serving
Marinade
- Hot Honey:
- 1 1/8 lb of clear honey
- 3 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 3 Tbsp. Lee Kum Kee Chiu Chow Style Chili Crisp Oil
- 5 red thai chili peppers, whole
- 1 tsp apple cider vinegar
Made with
Lee Kum Kee products
How to make it
-
Add all the hot honey ingredients except the apple cider vinegar to a pot over medium heat. Bring to a gentle simmer, then turn off the heat and leave the honey to infuse for 2 minutes. Stir in the apple cider vinegar, then transfer to a container to cool for 4 hours. -
Place the yolks into a container leaving enough room so that they are not overlapping. Pour the cooled hot honey over the egg yolks, making sure they are fully submerged. Cover with a lid, and leave in the fridge for 2–4 days to cure.
-
Once cured, mix together the cottage cheese and finely sliced chives, reserving some for garnish. Spread the cottage cheese mix over the toasted sourdough, then spoon over the cured egg yolks and some of the hot honey and peppers.
-
Drizzle with more Lee Kum Kee Chiu Chow Style Chili Crisp Oil and sprinkle with a few more chives, and enjoy!
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