Sunday, February 11, 2018

Recipe: Salted Egg Yolk Cornflakes

Love salted egg yolk? 

You're in luck, cos today I'm sharing the recipe for this sinful Salted Egg Yolk Cornflakes. This recipe yields 3 tubs but I can assure you it will disappear very quickly as it's really addictive!

To make, you need to first steam the salted egg yolks, mash them finely and then add it to a mixture of butter, curry leaves, chilli and sugar. Then, bake it in the oven for about 6-8 minutes, so that it's nice and crispy. I love the combination of salty and sweet flavours, with a hint of spiciness, so delicious!

Now excuse me while I go grab some more! ;)





My new favorite CNY snack!



Salted Egg Yolk Cornflakes
Recipe by Baby Sumo, inspired by Nasi Lemak Lover
Preparation time: 2-3 minutes
Cooking time: 20 minutes
Makes 3 tubs


Ingredients
225g cornflakes
150g salted butter
20g curry leaves, washed and removed from stalks
4-5 cili padi, seeds removed and finely chopped
50g caster sugar
Maldon salt or other sea salt
6 salted eggs


1. Remove the yolks from the salted eggs. Give it a quick rinse to remove any egg white. Place in a heatproof bowl and steam for 10 minutes over medium heat.

2. Place salted egg yolks onto a plate, and mash finely using a fork. It should look powdery.

3. In a large wok, melt the butter over medium heat. Once melted, add the curry leaves, chopped chillies and sugar and allow to cook for about 2 minutes.

4. Add the mashed salted egg yolk and stir well. Taste and season with a few generous pinches of Maldon salt.

5. Add the cornflakes, and use two spatulas to mix well, ensuring the cornflakes are coated well with the salted egg yolk-butter mixture.

6. Preheat oven to 170°C (no fan). Line two baking trays with greaseproof paper.

7. Arrange the cornflakes onto the trays in a single layer and place into preheated oven and bake for 6-8 minutes, until golden brown. Please keep an eye as you do not want to overbake it.



8. Allow to cool for about 10 minutes, and then place immediately into airtight containers.




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3 comments:

  1. hi can i know how long can it be kept?

    ReplyDelete
    Replies
    1. Hi there! We usually make one batch of this and it will last for about 5 days. I havent tried keeping it beyond a week, but I dont think it is recommended to keep for a long period as there is no preservative used.

      Delete
  2. Hi how much salted egg yolk powder should I use if I wanna substitute it with the raw one?

    ReplyDelete

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