Salted Egg Cornflakes
These Salted Egg Cornflakes are crispy, buttery, full of umami flavor, and addicting. Once you start, it will be hard to stop!
Servings: cups
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.
Nutrition
Serving: 1cup | Calories: 232kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 204mg | Sodium: 657mg | Potassium: 108mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1.061IU | Vitamin C: 41mg | Calcium: 56mg | Iron: 9mg
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