Salted egg yolk sauce
User Reviews
5
-
Prep Time
3 mins
-
Cook Time
30 mins
-
Servings
1 dish
-
Course
Side Dish, Main Course, Snacks
-
Cuisine
Asian, Chinese, Singaporean
Salted egg yolk sauce
Description
Salted egg yolk sauce is prepared by first steaming or microwaving salted egg yolks until cooked, then mashing them smooth. Butter is melted over low to medium heat, to which garlic, curry leaves, and red chili are added and sautéed until fragrant. The mashed yolks are then stirred in and sautéed until bubbling, creating a frothy, richly colored sauce. Seasoning with sugar and salt adjusts the final taste to balance the naturally salty yolks.
The sauce offers a rich, umami flavor with aromatic notes from the curry leaves and a mild heat from the chili. The butter adds creaminess while the garlic provides depth. This sauce serves as a versatile topping or cooking sauce for a variety of mains, especially seafood or poultry.
For an extra indulgent sauce, milk, cream, or condensed milk can be added during cooking to create a smoother, richer texture. Leftover yolks grated over pasta resemble savory parmesan notes, adding a unique twist.
Ingredients
- 4 egg Don't throw the whites! See post for salted egg white recipe ideas, salted yolks
- 4 Tablespoons butter Some people use margarine instead- if you do, you will need to add cream or milk to make the sauce rich.
- 2-3 cloves garlic peeled and minced
- 1 large sprig curry leaves Use both th leaves and stem when cooking the salted egg yolk sauce, but remove the stem before serving as it's too tough to eat, leaves removed from stem
- 1-3 red chilli padi Substitute with large red chill if not good with spice, sliced
- ½-1 teaspoon white sugar granulated, or to taste
- salt or fish sauce, optional depending on how salty your yolks are
Instructions
- Steam the salted egg yolks on medium heat for 15-20 minutes (fresher eggs cook faster), or microwave them on high for 2 minutes. Mash well till not clumpy. (As mentioned in the tips, those are fanatical about a smooth sauce can push them through a sieve or blend them.)
- Over low-medium heat, melt the butter in a pan.
- If you are going to use the salted egg sauce immediately, now is the time to add the garlic, curry leaves and chilli padi, which I highly recommend. Stir fry till fragrant. (Alternatively, if making the sauce to store in the fridge, skip the curry leaves and chilli till when adding the tofu/ prawns/ chicken/ pork etc.)
- Reduce the heat and add the cooked salted egg yolks from Step 1- the sauce will start bubbling and frothing. Saute for 2-3 minutes.
- Add the sugar and salt. Note that the amounts given are a guide only as different brands or versions of salted eggs will have different amounts of salt, and thus require different quantities of seasoning.
- Stir-fry for 1-2 more minutes. Your sauce is now ready for whatever ingredient you are using it with, such as fried chicken or popcorn. If you forgot to sieve earlier and would be terrible upset by a not-so-smooth sauce, you can run the rich and buttery salted egg yolk sauce through a food processor now before using.
Notes
- Steamed yolks can be sieved or blended for an ultra-smooth sauce texture.
- Adding cream, milk, or condensed milk enhances richness without compromising flavor.
- Reserve egg whites for other recipes; do not discard.
- Grate steamed salted yolks over pasta or risotto as a flavorful topping.
User Reviews
Overall Rating
5
You'll Also Love
