Salted egg yolk recipes is a trend that is becoming more common in South East Asia. The cured eggs have been around for quite a while now, and is traditionally of Chinese origin, but it has easily made its way throughout the South East Asian region. It’s usually found as a common ingredient in Chinese pastry like mooncakes and baos, or included in soups and porridges like Congee. As a Filipino, we usually have these in a salad, or eat it for breakfast. It’s also a common ingredient in Boodle Fights. The best part of the egg is the yolk, where it’s usually firm, rich and fatty at the same time–almost like perfectly aged cheese.
These days, people have been coming up with new ways to make use of these yolks. Ever heard of Salted-egg potato chips? It’s actually not overly salted, and has a slightly sweet taste to it, and the dried curry leaves adds good flavor to the chip. When Irvin’s Salted Egg Chips came out, People in Singapore (locals and tourists alike) would queue for more than an hour to bring home a bag of these goodies.
There’s many more uses to the salted egg: sauce for crabs, fried chicken, shavings for fries, topped on an oil-based or cream-based pasta, included in custard-like desserts, and many more. I cannot emphasize how flexible and quite delectable these brined eggs are.
In case the salted egg is not available from where you are and you would like to make some for yourselves, don’t despair 🙂 You can cure your own egg yolks at home quite easily. I will be sharing with you my attempt to make these little babies, which I used for my Salted Egg Fried Chicken.
A quick note: Right before the quarantine, my gas oven had a leak and we couldn’t get it fixed. So my sister brought down an old electric oven from one of her rental units that had recently been vacated. This was what I used for the last step of the salted eggs, not knowing that it had a quite a TEMPER! It would stay cold for a long time then suddenly burst with a very high temperature before calming down. The result was that my egg yolks had wrinkled a bit before I was able to rescue them. However, they were still good and still can be used. So if you have an oven with a temper, it would be good to watch them until you are sure that the temperature is stable.
Salted Egg Yolks
Curing time: 4-5 days
What you will need:
- A fairly deep container (perhaps around 2 inches deep)
- 4 eggs (duck eggs are best, but chicken eggs will work)
- fine salt, or kosher salt. If you have large crystals, you can just blitz them in the food processor real quick!
1. Make a bed of salt about 2-5 centimeters deep.
2. Make dents for where your egg yolk will sit, using 1 egg.
3. Separate the egg yolks from the egg white (make sure there is really no white left) and place the yolks in their “bed”/dent.
4. Cover the yolks gently with more salt. Don’t dump the salt in, fill the sides first and sprinkle slowly. About 1 centimeter thick. 5. Let it cure in the fridge for about 3-5 days. I left mine for 5 days.
6. Gently excavate the egg using a brush and a spoon, taking care that you don’t hit the yolk. Brush all the salt away as much as possible.
7. Run the yolks in water until they are shiny and translucent, and place in an oiled tray or rack.
8. Place in the oven that has been preheated to the lowest setting (70-100 degrees Celsius) and let it sit in there for about an hour and a half
9. After it is completely dry, take the egg yolks out to cool for about 3 more hours.
10. After 3 hours, you can place the yolks in a dry, air tight container. If stored properly, these eggs can last til 3 months!