There are some things in life that suffer from ill-suited or unflattering names: mung beans, blood sausage, North West. Most recently, I discovered the salted egg yolk.
Whether hiding in a steamy, pillowy bun waiting to ooze out or tucked into an already deliciously soft croissant or used as that hard to place ingredient in a cookie recipe, salted egg yolk is surprisingly delicious.
Mostly sweet but a tiny bit savory with a consistency more akin to chocolate sauce than egg yolk, and its signature bright orange colour, salted egg yolk dishes are a Singapore favourite. There is no wrong way to enjoy it but if you are going for the bun, beware the center is piping hot so take small bites.
Not convinced? For the leary, start with this salted egg yolk cookie recipe from Yeo Szemin (from this recent Straits Times article).
2 salted egg yolks
125g plain flour
1/8 tsp baking powder
1/2 tbsp milk powder
1/4 tsp salt
85g unsalted butter, left to cool at room temperature
30g caster sugar
10g icing sugar
1 egg yolk, lightly beaten
Flaxseeds to garnish
1. Preheat oven to 160 deg C.
2. Steam the salted egg yolks for three minutes, then mash with a fork to get coarse bits and set aside.
3. In a mixing bowl, sift plain flour, cornflour, baking powder, milk powder and salt. Set aside.
4. With an electric mixer on medium speed, cream unsalted butter, caster sugar and icing sugar until the mixture turns light and fluffy. Add mashed egg yolks and flour mixture. Mix to form clumps of dough. Gather the clumps to form a ball.
5. Wrap the ball in cling wrap and refrigerate for about 20 minutes. Line baking tray with parchment paper.
6. Roll the dough until it is 5mm thick. Cut out shapes using a cookie cutter and place on the baking tray.
7. Gently brush the top of each cookie with the lightly beaten egg yolk and sprinkle some flaxseeds on each cookie.
8. Bake for 10 minutes till they turn golden brown. Let cookies cool completely before storing them in an airtight container.
Makes 60 cookies
For those who’ve tried the buns and are looking for something more, read this.
For those who are true salted egg yolk fanatics, read this.
By Kathleen Siddell, Recipe from Yeo Szemin