Salted Egg Yolk Cookies
Salted egg yolks - formerly the unassuming (and in some parts of the world, odd) ingredient usually found in everyday dishes like mooncakes, stir-fried prawns or steamed meat patties - seems to have had quite the mid-life glow up. Not quite as “uncool” as century eggs (which are amazing, don’t let anyone tell you otherwise), they’ve made their leap from Asian household staple, to now being recommended by BBC food for salads, of all things. Guess we’ll be seeing these at Aldi soon?
Salted egg yolks don’t just shine in salads of course - they’re famously great on crispy fish skin, and apparently, are great in ice creams too. This seems to make these spicy, citrus cookies almost ordinary - but try them out, and let me know what you think.
Ingredients:
90g all purpose flour
27g granulated sugar
62g unsalted butter
1/2 of a salted egg yolk
2-3 kaffir lime leaves, finely chopped (these can be replaced with other lime leaves)
1 teaspoon of chilli powder
Combine all purpose flour, granulated sugar, unsalted butter, kaffir lime leaves and chilli powder in a bowl, and mix until a smooth dough forms.
Crumble in the salted egg yolk, and knead the egg yolk crumbles into the dough until these are evenly distributed throughout the dough (but not completely mixed in).
Shape the dough into a log, and chill in the fridge for 30 minutes or until firmed up.
Slice the log into round, even pieces and bake at 180°C for about 10 minutes, or until golden brown.