Salted Egg Yolk Cream Puffs: Step-by-Step Photos · Recipe
I brought back a new ingredient when I went back to Singapore recently – salted egg yolks in powder form! Salted egg is a preserved food product made by soaking duck eggs in brine or packing them in damp, salted charcoal. The resulting egg will have a white that is salty and a yolk that is rich, fatty and slightly less salty. The entire egg is usually hard-boiled and served with congee, but many people – including me – has a special love for the yolk because it is a lot more delicious – the yolk can be steamed and use whole in Chinese mooncakes, or mashed and combined with other ingredients like butter, cream and/or milk to create a custard to fill in buns or a sauce that is incredibly yummy over fries, seafood, fried food etc.
As much as I love salted egg yolks, I seldom buy them because usually a salted egg yolk sauce recipe will require 3 or 4 egg yolks and it’s a pain to find ways to use up the leftover egg whites. Hence imagine my delight when I found this new product at the supermarket! It’s a little bit pricey, but I love the convenience (especially since we are living overseas). So the first thing I made with the salted egg yolk powder are these Salted Egg Yolk Cream Puffs!
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