The Tasty Journey
of the Salted Egg Yolk
Lately folks around Asia are going gaga over salted egg everything! From savory dishes to decadent desserts, people are realizing what we Pinoys already know: That rich-flavored red-orange yolk goes well with everything!
Here we take a look back at how it all started, and the endless culinary possibilities with these delicious everyman’s delicacy:
China introduced salted egg yolks to the world
Salted egg yolks are essential to Chinese cuisine. Most Chinese delicacies feature salted egg yolks: from steamed pork buns with salted egg yolk to a dish featuring three steamed egg yolks.
Salted egg yolks are said to be Asia’s truffles
The Chinese have long been using salted egg yolk to enhance the flavors of their dishes, much like the way Europeans would use truffles in the same way.
Salted egg yolk’s popularity spread
In 2009, Hong Kong introduced a steamed bun filled with a custard made of butter, condensed milk and salted egg yolk. It became so popular that a new-found love for the salted egg, its yolk in particular, was reborn.
The yolk is the key flavoring
Salted egg’s quality depends entirely on the richness of the yolk. It has to be that deep orange color and the texture has to just right: not too grainy, and not too runny.