Salted Egg Yolk Cornflakes
This Salted Egg Yolk Cornflakes recipe is very addicting, full of umami flavor from the salted egg yolk coating and complex flavor from the crispy curry leaves.
If you love salted egg yolks, I think you will love this recipe! Cornflakes cereal tossed in buttery salted egg yolk sauce with a handful of aromatic curry leaves and bird’s eye chilis for a spicy kick. The cornflakes are then baked until perfectly crispy. Savory with a slight hint of sweetness, full of umami flavor, and sometimes spicy! It is so dangerously addicting!
What Is a Salted Duck Egg?
A salted duck egg is a preserved food product made by soaking duck eggs in salt brine or packing each egg in a thick layer of salted charcoal. The salt curing process usually takes around 20 to 50 days.
During the curing process, the moisture is drawn out of the egg inside, yielding a thinner egg white while the yolk becomes bright orange-red and firm solid. The raw egg white is watery and does not have the same slimy viscosity as an average egg. It also has a sharp, salty taste. The yolk is rich, fatty, oily, and salty but not as salty as the white part. The yolk is the most popular part of the salted duck egg.
Ingredients You Need
- Cornflakes – Use unsweetened plain cornflakes for this recipe. You can also use cornflakes that have become soft because they will become crispy again in the oven.
- Salted egg yolks – Cook the salted egg yolks first before using them for the sauce. If you have raw salted eggs, separate the whites and yolks. Steam the yolks for 10 minutes. If you have boiled salted eggs, cut them open with a knife and spoon the yolks.
- Butter – Add richness. It also helps to crisp the cornflakes and curry leaves in the oven.
- Curry leaves – When it comes to flavor, curry leaves offer a unique blend of citrusy, nutty, and slightly bitter notes. They have a strong aroma that is often described as a combination of lemon, curry, and spice. The fragrance intensifies when the leaves are heated or crushed, releasing their aromatic oils.
- Garlic – For aromatic flavor and aroma.
- Bird’s eye chilis – Add a spicy kick and a touch of color.
- Milk powder – To add sweetness and richness. If you don’t have milk powder, you can substitute it with a little bit of sugar.
- Seasonings – A little bit of chicken bouillon powder to add the umami flavor. Taste the sauce and add salt if the sauce is not salty enough. The amount of salt depends on the saltiness level of the salted eggs.
How to Make Salted Egg Yolk Cornflakes
- Mash the cooked salted egg yolks with a fork.
- In a large frying pan, melt butter. Add curry leaves, garlic, and bird’s eye chilis.
- Once the garlic is fragrant, add mashed salted egg yolks, chicken bouillon powder, and milk powder. Mix until well incorporated. Taste the sauce and add salt if the sauce tastes bland.
- Add the cornflakes and toss until the cornflakes are coated with the sauce.
- Transfer the cornflakes to a baking pan. Spread evenly.
- Bake for 10 minutes at 300F/150°C until crispy. Cool completely on the pan. Store in an airtight container.
Salted Egg Yolk Cornflakes
Ingredients
- 5 cups (150 gr) cornflakes
- 3 tbsp (45 gr) unsalted butter
- 4 sprigs curry leaves
- 2 cloves garlic, finely minced
- 2 bird's eye chilis, thinly sliced
- 5 cooked salted egg yolks
- 1/4 tsp chicken bouillon powder, optional
- 1 1/2 tbsp milk powder
- Salt, optional
Instructions
How to Cook Salted Egg Yolks:
- Steaming method – Separate the yolks from the whites. Steam the yolks for 10 minutes.
- Boil method – Boil the whole salted eggs for 10 minutes until hard-boiled. Cool completely and cut them open with a knife lengthwise. Use a spoon to scoop out the yolks.
Salted Egg Yolk Cornflakes
- Preheat oven to 300F/150°C.
- Mash the salted egg yolk – In a small bowl, mash the salted egg yolks with a fork.
- Fry the aromatics – Heat a large frying pan over low-medium heat. Add butter. Once the butter is melted, add curry leaves, garlic, and bird's eye chilis. Stir fry until the garlic is fragrant.
- Add mashed salted egg yolks and mix until combined and frothy.
- Season with chicken stock powder and milk powder. Taste and add salt if needed. The amount of salt depends on the saltiness level of salted egg yolks used.
- Add cornflakes and toss until the sauce coats the cornflakes. Turn off the heat.
- Transfer the mixture immediately to a baking pan. Spread evenly.
- Bake for 10 minutes or until light golden brown and crispy.
- Stir and cool the cornflakes on the pan until cooled completely. Store in an airtight container.
So addicting! I can’t stop eating these!