At first glance, salted egg might seem like just another trendy ingredient, but there’s more to this flavor craze than meets the eye. The golden orange discs are extremely versatile and they can add a mouth-watering aroma, flavor, and texture to any number of dishes.
The traditional method of salt curing egg yolks, dates back to the 6th century. Whole eggs (usually duck eggs) were left to soak (with egg shells intact) in a salt brine solution for several weeks. Over time, the salt penetrated the egg shell, which dissolved the protein in the egg white, and solidified the yolk of the egg.
Salted egg is deeply rooted in Asian cuisine and it is a common ingredient that can be found in a variety of dishes. Most iconically, it can be found in Moon Cakes, which are eaten during Mid-Autumn Festival. The bright orange yolks serve as a reflection of the full moon that shines bright in the sky during the festival.
Salted egg yolk has even become a popular ingredient in convenience store snacks. Golden custard flows like lava from prepackaged baked goods and potato chips are coated in a savory, egg yolk-flavored seasoning. The snack brand Irvin’s has become a household name in Singapore. One of their most popular items is Salted Egg Fish Skins, which has become a quintessential souvenir for those traveling to Singapore.
Salt cured egg yolks are easy to make. I prefer to make them in small batches and the recipe is as follows:
~ 3 cups of fine sea salt
~ 1 cup white sugar
~ 4 egg yolks
Mix the salt and sugar together in a bowl. Transfer about two thirds of the salt/sugar mixture into a container that is large enough to hold all of your ingredients. Make four shallow indentations in the salt/sugar mixture, where your yolks will sit. Carefully break the four eggs into a bowl, very gently scoop out the yolks (I prefer to use my hands) and place each yolk in an indentation. Cover the yolks with the remaining salt/sugar mixture, cover the container, and place it in the fridge for seven days. At that time, remove the yolks from the container, rinse them, and pat them dry. Preheat your oven to about 175 and bake the yolks on a baking sheet for about an hour and a half (the yolks are done when they are dry to the touch and firm). You can store your egg yolks in an air-tight container for about a month in the refrigerator.
If you want to get creative, you can season your yolks during the curing process with a variety of herbs and spices. I added fresh ground black pepper, garlic powder, and red chili flakes to my last recipe. I placed them in a food processor and ground them all together.
Now that you have your salt cured egg yolk, what can you do with it? If you want to keep it simple, grate it over noodles or slice it over soups and salads. You can fold it into baked goods or mix it into a dip or spread. Instead of American cheese, try pouring it over protein like burgers or chicken. The possibilities are endless!
(photo via Trevor Holman Photography)
Join Carrie Brogren — founder of the Chapel Hill Carrboro Foodies group on Facebook — as she continues positive, fun and interactive community discussion on local food. From home-cooked meals to fantastic local restaurants, from around the corner to around the world, you’ll find a little something to be excited about in “Snacks and the City” on Chapelboro.com!
Chapelboro.com does not charge subscription fees. You can support local journalism and our mission to serve the community. Contribute today – every single dollar matters.
