Hey all! I am interested in exploring egg yolk as an Onigiri filling, but had a few questions. I have never had this before, but see it pop up on menus a bit. Are these egg yolks prepared in any certain way? I can not find if they may be Soy Cured, or prepared with a certain method to acquire that gooey texture over a runny liquid mess??
Also, are they safe to prepare using American eggs?
Thanks!
by Sneezes-on-babies