Worcestershire Cured Egg Yolks

The day before I made this dish, I had gone out to dinner and eaten copious amounts of delicious and rich food. In the morning, still feeling quite stuffed, I took stock of the fact that I had a beautiful bunch of asparagus in the fridge and planned on roasting it for a light dinner. By the time lunchtime rolled around, this already felt like a bit spartan a dinner!

Asparagus and egg are a beautiful combination so I decided to try a riff on soy marinated egg yolks and it turned out beautifully. So much so that, not only did I serve my roasted asparagus with one of these beauties (and good bread with lashings of butter for dipping), but I ate one the next day at lunch on top of Welsh rarebit toast (recipe here, just omit the leeks.)

however many eggs you need

Worcestershire sauce to cover

Separate the yolks from the whites. Keep the whites (you can freeze them) and make an egg white omelet if you are so inclined or, better yet, a Pavlova.

Place the yolks in a dish just big enough to hold them (this will keep you from having to use too much Worcestershire sauce) and add enough Worcestershire sauce to cover the yolks completely. Set aside in the fridge for six hours minimum, 24 maximum.

Remove from the fridge, bring to room temperature and then remove from the Worcestershire sauce with a slotted spoon.

Serve as described above and illustrated below.