Separate egg yolks from the egg. Pass egg yolks through a fine strainer then place them into a mixing bowl. Stir in soy sauce. Place egg yolk soy mixture in a disposable pastry bag and seal. Circulate egg yolk soy mixture at 67 C or 152.6 F for thirty minutes, then shock in ice water.
12 egg yolks, 1 tsp soy sauce smoked
Toast the Brioche slices in butter until golden brown. Allow the bread to cool slightly before assembling.
12 slices Brioche
Place approximately 1/2 cup of egg salad on bread and top with the other slice, pushing down gently, almost creating a "seal" between the slices of brioche.
With a serrated knife trim, the edges of the sandwich create the perfect square. Then cut the sandwich in half.
Take a small amount of egg yolk jam and spread it over the entire sandwich.
Take a cured egg yolk and with a micro-plane shred yolk over the entire sandwich. Finish the sandwich with a sprinkle of the chives snips.
4 salt-cured egg yolks, 3 tbsp chives
Fine herbs, is a traditional French fresh herb mix that consists of 4 equal parts of: chopped tarragon - chopped chervil - chopped chives - chopped parsley