Salted Egg Yolk Cornflakes

5 from 1 vote

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.

Author: Taste of Nusa

Course: Snack

Cuisine: Singaporean

Difficulty: Easy

Dietary: Vegetarian

Servings: cups

Prep Time:20

Cook Time:10

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.

Nutrition