Salted Egg Cornflakes
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These Salted Egg Cornflakes are crispy, buttery, full of umami flavor, and addicting. Once you start, it will be hard to stop!
When the craving for something salty hits, you need something that really hits the spot! These Salted Egg Cornflakes will surely satisfy your cravings.
Cornflakes cereal tossed in buttery, savory salted egg yolk sauce with a handful of aromatic curry leaves and bird’s eye chilis for a spicy kick. The cornflakes are then baked until perfectly crispy. These are going to be your new favorite snack.
What Is a Salted Egg?
A salted egg is a preserved food product made by soaking duck eggs in brine or packing each egg in damp, salted charcoal. The eggs are sometimes sold covered in a thick layer of salted charcoal paste. They can also be sold with the salted paste removed, wrapped in plastic, and vacuum-packed.
During the curing process, the moisture is drawn out of the egg inside, yielding a thinner egg white while the yolk becomes bright orange-red and firm solid. The raw egg white is watery and does not have the same slimy viscosity as an average egg. It also has a sharp, salty taste. The yolk is rich, fatty, oily, and salty but not as salty as the white part. The yolk is the most popular part of the salted duck egg.
Ingredients
- Cornflakes. You can use old soggy cornflakes because they will crisp up again in the oven.
- Salted egg yolks. We only use the yolks only for the sauce. Cook the yolks first before using them. If you have whole raw salted eggs, you can boil them for 10 minutes until hard-boiled. Cut them with a knife and spoon out the yolks. Or You can separate the whites and yolks of raw salted eggs. Then, steam the yolks for 8-10 minutes.
- Butter. You can use both unsalted and salted butter. The butter will add richness to the sauce and help the cornflakes to crisp up when baked in the oven.
- Curry leaves. Curry leaves taste complex with citrusy, nutty, and a slightly bitter note. They have a flavor all its own that’s nearly impossible to substitute. If you can’t get your hands on them, I would advise you to leave them out entirely. You’ll find them in South Asian grocery stores.
- Garlic. To add garlicky flavor.
- Bird’s eye chili. Add a spicy kick and a touch of color.
- Milk powder. To add sweetness and balance out the saltiness from the salted egg yolk. You can substitute milk powder with a little bit of sugar.
- Seasonings. A little bit of chicken bouillon powder to add the umami flavor. Taste the sauce and add salt if the sauce is not salty enough. The amount of salt depends on the saltiness level of the salted eggs.
How to Store
Cool the cornflakes on the pan until completely cooled. Store in an airtight container and they will stay crispy for weeks at room temperature.
More Salted Egg Recipes
Ingredients
- 5 cups (150 gr) cornflakes
- 3 tbsp (45 gr) butter
- 4 sprigs curry leaves
- 2 cloves garlic, finely minced
- 2 bird's eye chilis, thinly sliced
- 5 cooked salted egg yolks
- 1/4 tsp chicken bouillon powder, optional
- 1 1/2 tbsp milk powder
- Salt, optional
Instructions
- If you have raw salted eggs, you can boil them for 10 minutes until hard-boiled. Cut them open and scoop out the yolks with a spoon. Or separate the whites and yolks of the raw salted eggs and steam the yolks for 8-10 minutes.
- Preheat oven to 300F/150°C.
- In a small bowl, mash the salted egg yolks with a fork.
- Heat a large frying pan over low-medium heat. Add butter. Once the butter is melted, add curry leaves, garlic, and bird's eye chilis. Stir fry until the garlic is fragrant.
- Add mashed salted egg yolks and mix until combined and frothy.
- Add chicken bouillon powder and milk powder. Taste the sauce and add salt if the sauce is not salty enough. The amount of salt depends on the saltiness level of the yolks used.
- Add cornflakes and toss until the sauce coats the cornflakes. Turn off the heat.
- Transfer the mixture immediately to a baking pan. Spread evenly.
- Bake for 10 minutes or until light golden brown and crispy.
- Stir and cool the cornflakes on the pan until cooled completely. Store in an airtight container.
Can’t stop eating this!