Soy-Cured Egg Yolks

This quick cure yields a creamy, wobbling yolk, amber and nearly translucent, like an ancient sun. Although this recipe comes from Japan, not the Philippines, the flavors match our love of pickling and fermenting, as well as our fondness—you’ve probably picked up on this by now—for eggs in all forms, whether fried sunny-side-up for Breakfast and Silogs or submerged in brine for a few weeks. I like these yolks best at the two-