Despite being an ancient ingredient, salted egg yolks are the newest flavour craze in Asia - and are sure to be headed our way soon.
Salted eggs originated in China hundreds of years ago, and are commonly used in both savoury and sweet dishes.
Traditionally using duck eggs, salted yolks were once considered a delicacy, often served to rulers. You may have already eaten them if you've ever had a moon cake.
However, more recently the trend made its way to Singapore, Malaysia and Hong Kong where all manner of cosmopolitan eateries are adding the flavour to their menu.
The diverse ingredient is being used in everything from garnishes, dustings, batters, fillings and sauces.
It's been used on burgers, as a hollandaise substitute, to dip fries and fill croissants. You can find salted egg yolk ice cream, macarons and cocktails.
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1 of 9: Double Chicken Patty Burger with Salted Egg Yolk Sauce at The Refinery Singapore Image: Instagram/@therefinerysg |
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2 of 9: Salted Egg Yolk Bread and Butter Pudding at Cake Spade, Singapore Image: Instagram/@cakespadesg |
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3 of 9: Salted Egg Yolk Sauce on a Charcoal Buttermilk Waffle at Insider Scoop, Malaysia Image: Instagram/@po_leen |
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4 of 9: Volcanic Lava Mushroom Bun at Lan Ting, Singapore Image: Instagram/@sgfoodonfoot |
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5 of 9: Salted Egg Yolk Cronut at Dotty's Pastries, Malaysia Image: Instagram/@ilyliaaffiquah |
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6 of 9: Salted Egg Yolk Cocktail at Operation Dagger, Singapore Image: Instagram/@bankaied |
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7 of 9: Churros with Salted Egg Yolk Dipping Sauce at The Replacement Lodge and Cafe, Singapore Image: Instagram/@bentoxification |
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8 of 9: Salted Egg Capellini Pasta at Arteastiq, Singapore Image: Instagram/@weeleewonka |
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9 of 9: Onion Rings with Salted Egg Yolk Dip at Griddy Cafe, Singapore Image: Instagram/@colleendreams |
The croissants are seemingly the hottest salted egg delight of the moment, with Antoinette's in Singapore making (and often selling!) 300 every day.
The trend is starting to hit Australia with both hatted restaurants and traditional Asian-style venues using the age-old ingredient.
Quay in Sydney recently added a dish with their uni, koshihikari rice, fish maw and salted egg yolk dish in umami broth.
You will also find it in the dumplings at Tim Ho Wan. In fact, salted or cured eggs seem to be the perfect pairing for another of Asia's most explosive trends - charcoal!
One thing is certain, if you haven't tried salted egg yolks yet - you will soon!
