Sriracha-cured egg yolks

Sriracha-cured egg yolks

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  • 3
  • Easy
  • 10 minutes
  • Cures for 1-4 weeks

Curing egg yolks in hot sauce creates a beautifully jammy, firm yolk that’s delicious spread onto bread and topped with fresh coriander and spring onions.


  • 6 free-range egg yolks
  • 1 cup sriracha sauce

Cooking Instructions

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

Clement Pedro Recipe by: Clement Pedro
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Clement Pedro strikes a balance between rib-sticking fare you can really get stuck into and experimental recipes that take accessible ingredients to next-level status. Clem can do pretty much anything – and so can you with his recipes.

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