Have you thought about why there is usually an egg yolk on your steak tartare? The golden combination of beef and eggs has been scientifically proven to enhance the flavor and texture of the meat. The effects are further amplified when it comes to Japanese Wagyu.
Taste
Eggs themselves have a relatively muted flavor, but like a good teacher that can correct the bad habits and bring out the best talent of a student, eggs help eliminate any trace of off-putting taste and highlight the complexity and richness of Wagyu. The egg yolk has a sweet buttery quality, which compliments the sweetness and nuttiness of Wagyu. In a dish using a leaner cut, the egg yolk injects fatty umami to the meat; In a creation from a highly marbled piece, the egg yolk adds another layer of luxury and satisfaction.
A creative chef can even design some innovative Wagyu dishes with egg white. Since the egg white contributes a sulfury note, it can be used to bring out the volcanic mineralities in brands such as the Kumamoto Red Cattle and the Tokachi Naitai Wagyu.
Texture
The egg yolk contains free-floating proteins and protein-fat-cholesterol-lecithin aggregates that give the yolk its remarkable capacities for emulsifying and enriching. Such capacities not only bind meat with other supporting ingredients in a dish, but also create a creamy texture that accentuate the silkiness of Wagyu. The result is the trademark melt-in-your-mouth Wagyu texture, intensified 10 times.
For other Wagyu pairing ideas, check out Wagyu & Uni, Wagyu & Oysters, and Wagyu Wine Pairings.