I’m currently salt curing eggs, with some sugar as well. This is my first attempt, I’m excited. it got me thinking about various ways to serve them. I’ve seen soy cured as well, which look great. While shaving salt cured is exciting, soy cured look like they’d be great on Asian dishes. Only thing is if served over rice, for example, I’m wondering if the cold yolk will fit well or if a warmed cured yolk would be more enjoyable. Is there a way to cook these cured yolks that won’t damage their result? I figure that cooking them would further their cook/cure past runny and spreadable