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
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