Tag Archives: Egg

Gyeran Bbang – Korean Egg Bread Recipe

Here is an easy breakfast idea from Korea, gyeran bbang – Korean egg bread. Make in standard muffin cups, the recipe yields 6, but easily doubled to yield 12 for a full size standard muffin pan.

Gyeran Bbang – Korean Egg Bread

Smaller sized eggs are better

In most of my baked goods recipes, I assume most people will default to large eggs. But for this recipe, smaller size eggs, like US small, or US medium, will work better. If you don’t mind with overflowing, you can push it with US large eggs, but definitely not US extra large. Trust me, it will be a messy affair cleaning up your oven afterwards.

Gyeran Bbang - Korean Egg Bread

Gyeran Bbang – Korean Egg Bread

One bowl and one whisk

This is a very easy recipe. To mix the recipe, you only need to put all batter ingredients in a bowl, and hand whisk until smooth. Next, just divide batter to fill 6 standard size muffin cups, and top each with an egg, and sprinkle with salt, pepper, and parsley. After 25 minutes of baking, you will be greeted with a wonderful egg bread for breakfast.

Gyeran Bbang - Korean Egg Bread

Gyeran Bbang – Korean Egg Bread

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Steamed Ginger Egg Custard Recipe

There are desserts that I make because there is always room for dessert. 🙂 But there are some I make because it reminds me of my childhood, like this steamed ginger egg custard. These are super easy to make, and they are supposed to be good for you too! So totally no guilty feeling even if you prepare them often. 🙂

Steamed Ginger Egg Custard

Ginger, Egg, Milk, and Sugar

Yup, those are the only 4 ingredients you need to make this dessert. And the hardest thing you need to do is to grate the fresh ginger and squeeze out the juice, which shouldn’t take any longer than 5 minutes. If you want it to be even easier, just use a food processor/blender, and you will probably only need 1 minute!

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

Ramekins/Bowls

You can use any sort of bowls/ramekins to steam the custard, just make sure they are made of material that is steam proof. Aside from standard ramekins, you can use ceramic/stoneware bowls. I have also tried using Pyrex custard bowls, and tiny bowls from Corelle. Since you serve these steamed ginger egg custard straight out from the bowl, it is nice to use pretty looking ones.

Steamed Ginger Egg Custard

Steamed Ginger Egg Custard

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Bitter Melon Egg Frittata Recipe

Have you ever tried bitter melon before? If you are new to bitter melon and need a gentle introduction on how to prepare one, this easy bitter melon egg frittata may be the perfect recipe to try.

Bitter Melon Egg Frittata

Salt is key to remove bitterness

Bitter melon, as its name implies, is bitter. So how do you prepare them so they taste delicious? The key is salt, and here is how to prepare your bitter melon.

  1. Cut the bitter melon into two halves along its length (not width).
  2. Use a spoon to scoop out all the seeds and fibrous part of the melon.
  3. Cut into 1/2 inch pieces.
  4. Place the bitter melon pieces in a mixing bowl + 1 teaspoon salt. Massage and set aside for 15 minutes.
  5. Wash under cold running water, and drain thoroughly.
Bitter Melon Egg Frittata

Bitter Melon Egg Frittata

Eggs + stock

The second trick to creating this delicious dish is adding stock to your eggs. You can omit the stock if you wish, but the stock helps create a fluffier frittata. I don’t know about you, but I love it when my frittata is fluffy. Plus, the stock adds so much depth to the egg it is just silly not to use it. You can use chicken stock, dashi, mushroom stock, or vegetable stock. If you don’t have stock, I would still highly suggest adding the same amount of water instead of just plain egg.

Bitter Melon Egg Frittata

Bitter Melon Egg Frittata

Garnish galore

This frittata is great as is, but you can always add garnishes to push it over the top. My standard garnish for this frittata is thinly sliced scallions and nanami togarashi. If you have them in your pantry, I highly suggest adding furikake and katsuobushi.

Bitter Melon Egg Frittata

Bitter Melon Egg Frittata

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Salted Egg Yolks Curry Leaves Cookies Recipe

Chinese New Year is fast approaching, and as usual, I am busy baking cookies and cakes to celebrate. Today, I have a very delicious Chinese New Year cookies recipe to share with you, salted egg yolks and curry leaves cookies.

These cookies are super easy to prepare, and yet, very delicious. If you plan on having plenty of guests coming for the Chinese New Year house visit (拜年), you will definitely want to bake a double batch, at the very least. These will be gone in a blink of an eye. 🙂

(1) Ingredients for salted egg yolks and curry leaves cookies. (2) Cream butter and sugar. (3) Sieve in flour, milk powder, cornstarch, baking powder, and salt. (4) Add mashed steamed salted egg yolks and finely chopped curry leaves.

What do I need to prepare salted egg yolks and curry leaves cookies?

The ingredients for these cookies are quite unique, unlike your typical cookies. You will need:

  • salted egg yolks. These are from duck eggs and not chicken eggs. My neighborhood Chinese market sells vacuum-sealed packets of steamed salted egg yolks, so I can immediately use them as is. If your market is selling the raw eggs, you will need to crack the eggs, then steam the egg yolks for 10 minutes to cook them.
  • fresh curry leaves. My neighborhood Chinese market carries this in their fresh produce section along with other fresh herbs. You may also see these in an Indian or a Middle Eastern market.
  • milk powder. I use Nestle Nido dry milk powder since I find this to be the closest to the kind we get in Indonesia and most other Southeast Asian countries. You can use baker’s milk powder, or even malted milk powder too, if that’s what you have.
  • all-purpose flour
  • baking powder
  • unsalted butter
  • cornstarch
  • sugar
  • salt
  • egg yolk, to apply egg wash
  • black sesame seeds, to garnish the cookies
(1) Wrap and chill the cookie dough. (2) Roll the dough. (3) Cut the cookies. (4) Apply egg wash and garnish with black sesame seeds.

(1) Wrap and chill the cookie dough. (2) Roll the dough. (3) Cut the cookies. (4) Apply egg wash and garnish with black sesame seeds.

  1. Cream butter and sugar until pale and fluffy.
  2. Sieve in all-purpose flour, milk powder, cornstarch, baking powder, and salt. Mix well with a spatula.
  3. Add mashed steamed salted egg yolks and finely chopped curry leaves, mix well with a spatula.
  4. Gather the crumbly mix to form a soft pliable dough. I usually just use my hand. Then wrap the dough with a saran wrap and rest in the fridge for at least 30 minutes.
Salted Egg Yolks Curry Leaves Cookies.

Salted Egg Yolks Curry Leaves Cookies.

How to shape and bake the cookies

To shape the cookies, please do the following:

  1. Preheat the oven to 180 Celsius (350 Fahrenheit) and line baking sheets with parchment papers.
  2. Roll the chilled dough on a well-floured work surface into a 3 mm (1/8″) thick. Then use a cookie cutter to shape the cookies.
  3. Arrange the cookies on the prepared baking sheets, making sure there is about 1″ of space around the cookies.
  4. Brush the top of the cookies with egg yolk and garnish with black sesame seeds.
  5. Bake the cookies until golden brown. This should take about 15 minutes.

What if I don’t have any cookie cutter?

In that case, the easiest is to first shape the entire batch of cookie dough into a log. Then wrap the log with a saran wrap and chill for at least 1 hour, preferably 2 hours. Just prior to baking, use a sharp knife to cut the cookie dough log into 3 mm (1/8″) thick slices and arrange on prepared baking sheets. Apply egg wash, garnish, and bake as per the recipe. 🙂

How long can I store the cookies?”

Before storing the cookies, make sure you cool them on a wire rack until completely cool. Then transfer the cookies to an air-tight container. The cookies should stay fresh at room temperature for up to 3 weeks.

Salted Egg Yolks Curry Leaves Cookies.

Salted Egg Yolks Curry Leaves Cookies.

Other Chinese New Year cookies recipes to try

Usually, we bake and prepare many kinds of cookies to celebrate Chinese New Year. You may want to bake these popular CNY cookies to fill your cookie tray:

We usually bake a cake or two as well to celebrate the new year. Here are some of the popular choices:

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Corn and Egg Drop Soup Recipe

Corn and egg drop soup.

Every year when fresh corns start showing up at the market, the very first dish I make is definitely this corn and egg drop soup. Once you learn how to make this soup with fresh corns, you will never want to make this with canned or frozen corns ever again.

Corn and egg drop soup is one of Chinese cuisine classic soups, and this soup is special to me since I grow up seeing this served on special occasions, especially on Chinese New Year dinners and birthdays.

If you love Chinese dishes, this soup is a great soup for everyone. The recipe only needs very basic ingredients, and the cooking process is also very easy.

Ingredients for corn and egg drop soup: fresh corn, eggs, chicken breast, onion, scallions, Shaoxing wine, cornstarch, salt, and pepper.

Ingredients for corn and egg drop soup: fresh corn, eggs, chicken breast, onion, scallions, Shaoxing wine, cornstarch, salt, and pepper.

Ingredients for corn and egg drop soup

You will need fresh corns, chicken breast, eggs, onion, scallions, Shaoxing wine, cornstarch, salt, and pepper.

Prepare fresh corns

We want to use fresh corns since we want to use both the cobs and the kernels separately.

To separate corn kernels, place a small bowl/ramekin upside down inside a large mixing bowl, stand one corn and use a sharp knife to scrape off the kernels, the kernels will fall into the mixing bowl without making a mess.

Shaoxing wine substitute

If you don’t have Shaoxing wine, you can substitute with Cognac or brandy. In fact, my Grandma only used XO Cognac in her corn and egg drop soup, especially when she served the soup for Chinese New Year dinners.

Optional ingredients

The listed ingredients are the minimum that is needed to create this delicious soup. But if you have them in your kitchen, you can add one 6-ounce can crab meat, and about 1/2 lb of fresh asparagus.

(1) Boil onion, chicken breast, and corn cobs. (2) Discard corn cobs from soup and shred chicken breast. (3) Add fresh corn kernels and shredded chicken breast into the soup pot. Season with salt, and pepper. Continue cooking until corn kernels are cooked. (4) Add Shaoxing wine. Thicken the soup with cornstarch slurry. Stir in beaten eggs. Garnish the soup with scallions and sesame oil.

(1) Boil onion, chicken breast, and corn cobs. (2) Discard corn cobs from soup and shred chicken breast. (3) Add fresh corn kernels and shredded chicken breast into the soup pot. Season with salt, and pepper. Continue cooking until corn kernels are cooked. (4) Add Shaoxing wine. Thicken the soup with cornstarch slurry. Stir in beaten eggs. Garnish the soup with scallions and sesame oil.

How to cook corn and egg drop soup.

Place chicken breast, corn cobs, onions, and water/chicken stock in a soup pot. Bring to a boil. Reduce heat and simmer for 45 minutes.

Discard corn cobs. Shred chicken breast and return them to the pot. Add corn kernels, salt, and pepper. Simmer for 15 minutes.

Add Shaoxing wine/XO Cognac/brandy and adjust seasoning if necessary. Pour the corn starch solution to thicken the soup. Turn off heat.

Pour the eggs into the soup in a steady stream, and quickly stir in a clockwise direction until thin shreds are formed.

Serve with thinly sliced scallions and several drops of sesame oil per serving.

Ladle corn and egg drop soup into individual soup bowls. Add more scallions and sesame oil as needed.

Ladle corn and egg drop soup into individual soup bowls. Add more scallions and sesame oil as needed.

Can I use canned or frozen corns?

Though it is not ideal and you can taste the difference if you make two batches and compare side by side, you can still prepare this soup even with canned or frozen corns.

Instead of two fresh corns, you will need 1 1⁄2 cup of corn kernels, either from canned corns or frozen corns. There is no need to thaw frozen corns before using.

If you are using canned or frozen corns, you MUST use chicken stock. You can only get away with using water if you use fresh corns.

Corn and egg drop soup is one of the best way to enjoy fresh corns.

Corn and egg drop soup is one of the best way to enjoy fresh corns.

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Spinach and Egg Miso Soup Recipe

Spinach and egg miso soup, with scallions and katsuobushi (bonito flakes).

Mention miso soup to anyone and their mind will automatically conjure up an image of a bowl of opaque color broth filled with silken tofu cubes, wakame seaweed, and thinly sliced scallions.

That is pretty much how most people perceive a bowl of miso soup since that is what we get when we place an order for miso soup. But a miso soup can be so much more than tofu and wakame, it can be filled with vegetables and pork like a bowl of tonjiru, or it can also be simple featuring fresh seasonal vegetables like this spinach and egg miso soup.

So if you have a tub of miso paste in your fridge and want to expand your repertoire of miso soup, give this easy recipe a try.😊

Ingredients for spinach and egg miso soup: spinach, egg, dashi stock, and white miso.

Ingredients for spinach and egg miso soup: spinach, egg, dashi stock, and white miso.

Ingredients for spinach and egg miso soup

We only need four ingredients to prepare this miso soup: fresh spinach, eggs, dashi stock, and white miso.

Dashi stock is a Japanese stock with bonito fish and kombu as its main ingredients. I usually prepare homemade dashi stock since I always have all the ingredients to make it in my pantry. But you can also use instant dashi granules mixed with water.

I use white miso since it is milder than red miso or awase miso, which is a mix of red and white miso. Since spinach is very mild, I don’t want to overpower the freshness of the vegetables with the more robust flavor of red miso or awase miso.

(1) Boil dashi stock. (2) Add spinach and cook until wilted. (3) Turn off heat, then stir in white miso. (4) Stir in beaten eggs.

(1) Boil dashi stock. (2) Add spinach and cook until wilted. (3) Turn off heat, then stir in white miso. (4) Stir in beaten eggs.

Step-by-step to cook spinach and egg miso soup

Start by boiling dashi stock in a pot over medium heat. Add spinach and cook until they wilt.

Turn off the heat and leave the pot on the heat source. Place miso on a strainer and lower it to the soup. Use a spoon to stir until miso dissolves into the soup.

Gently pour beaten eggs into the soup while stirring to create an egg drop soup pattern.

Serve the soup hot with thinly sliced scallions and katsuobushi (bonito flakes).

Serve spinach and egg miso soup hot, garnished with thinly sliced scallions and bonito flakes.

Serve spinach and egg miso soup hot, garnished with thinly sliced scallions and bonito flakes.

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Orak Arik Tahu Jamur – Tofu, Mushroom, and Egg Stir-Fry Recipe

Orak arik tahu jamur – Tofu, mushroom, and egg stir-fry.

Orak arik is a simple everyday dish consists mainly of scrambled eggs with vegetables, tofu, mushroom, and even meat if you so wish, though the most common ones are usually just vegetables.

Today I am sharing a recipe for orak arik tahu jamur, which is a version of this popular Indonesian household dish with mushrooms and fried tofu cubes.

If you want a quick dish to finish your carrot or odd stalk of celery, this is going to be the perfect dish to make as long as you have some eggs and vegetables to go along with it.

I also have another orak arik recipe using just eggs and vegetables for when you are running out of tofu and/or mushrooms. 🙂

Ingredients for orak arik tahu jamur: egg, tofu, mushroom, onion, shallot, garlic, red bell pepper, scallions, salt, white pepper, fish sauce, oyster sauce, and kecap manis.

Ingredients for orak arik tahu jamur: egg, tofu, mushroom, onion, shallot, garlic, red bell pepper, scallions, salt, white pepper, fish sauce, oyster sauce, and kecap manis.

Ingredients for orak arik tahu jamur

For the egg scramble portion, we will need eggs, salt, and ground white pepper.

For the fried tofu cubes, we will need firm/extra-firm tofu, garlic, salt, and water.

TIPS: You can buy fried tofu cubes from Asian grocery so you can skip frying the tofu portion and finish preparing this dish even faster.

The remaining ingredients include shallot, onion, garlic, scallions, red chilies/red bell pepper, fresh mushroom, oyster sauce, kecap manis (Indonesian sweet soy sauce), fish sauce, and ground white pepper.

(1) Sauté onion, shallot, garlic, white part of scallions, and red bell pepper. (2) Add mushrooms and cook until wilted. (3) Push all the vegetables to one side and make egg scramble. (4) Add tofu and seasonings.

(1) Sauté onion, shallot, garlic, white part of scallions, and red bell pepper. (2) Add mushrooms and cook until wilted. (3) Push all the vegetables to one side and make egg scramble. (4) Add tofu and seasonings.

Fried tofu cubes

If you decide to fry your own tofu, start by cutting a block of firm/extra-firm tofu into 16 pieces.

Marinate tofu cubes with minced garlic, salt, and water for about 15 minutes.

Heat about two tablespoons of oil in a non-stick frying pan or a well-seasoned cast-iron skillet over medium heat.

Pat dry tofu cubes, then fry until all the tofu cubes are golden brown. Set aside.

Transfer the finished dish to a serving plater and garnish with scallions.

Transfer the finished dish to a serving plater and garnish with scallions.

Cooking orak arik tahu jamur

1. Beat eggs

In a mixing bowl, lightly beat together eggs with salt and ground white pepper. Set aside.

2. Fry aromatics

Add 2 tablespoon oil to the frying pan. Stir fry shallot, onion, garlic, the white part of scallions, and Fresno chilies/bell pepper until fragrant, about 2 minutes.

3. Fry mushroom

Add mushroom, stir to mix, and cook until the mushroom wilt.

4. Make egg scramble

Push everything to one side of the pan. Pour beaten eggs to the clean side of the pan. When the eggs start to set, stir with a spatula to make scrambled eggs.

5. Add tofu and seasoning

Return fried tofu cubes to the pan. Season with oyster sauce, sweet soy sauce, fish sauce, and ground white pepper. Mix well. Adjust seasoning as needed.

6. Serve

Turn off heat. Transfer to a serving plate, and garnish with the green part of scallions.

Orak arik tahu jamur with thinly sliced king trumpet mushrooms.

Orak arik tahu jamur with thinly sliced king trumpet mushrooms.

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Tahu dan Telur Panggang – Oven-Baked Tofu and Egg Recipe

Tahu dan Telur Panggang – Oven-Baked Tofu and Egg.

Tahu dan telur panggang (oven-baked tofu and egg) is an easy-to-prepare dish using tofu, egg, and mushrooms. You can serve it with steamed rice or you can treat is as a crustless quiche and serve it for breakfast/brunch.

You can use any mushroom, but even standard white button mushrooms like the one I am using in this recipe turn out to be really delicious. If you ever need to prepare a vegetarian friendly dish (remember to omit oyster sauce and fish sauce, use mushroom sauce instead, or just salt and pepper), I highly recommend trying this out. It looks good straight out of oven, and with a pretty baking dish, you can even serve it in parties.

Ingredients for oven-baked tofu and egg: firm tofu, eggs, mushroom, onion, garlic, chilies, scallions, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

Ingredients for oven-baked tofu and egg: firm tofu, eggs, mushroom, onion, garlic, chilies, scallions, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

Ingredients for tahu dan telur panggang

We will need eggs, firm/extra-firm tofu, mushroom, onion, garlic, scallions, chilies, salt, sugar, pepper, oyster sauce, fish sauce, and sesame oil.

The photos show that I am using white button mushrooms, but I have cooked this dish with brown button mushrooms, fresh shiitake, and portabella. You can also use a variety of mushrooms.

For the chilies, you can use anything from bird-eye chilies for their hot and spicy kick, to cayenne, jalapeno, or Fresno for a milder dish, and even bell peppers if you don’t want any heat from chilies.

(1) Lightly beaten eggs mixed with sugar, oyster sauce, fish sauce, sesame oil, tofu cubes, and thinly sliced scallions. (2) Sauté onion, garlic, and mushrooms. (3) Add diced chilies, salt, pepper, and sugar. (4) Pour egg and tofu mixture into the cast-iron skillet and bake until set.

(1) Lightly beaten eggs mixed with sugar, oyster sauce, fish sauce, sesame oil, tofu cubes, and thinly sliced scallions. (2) Sauté onion, garlic, and mushrooms. (3) Add diced chilies, salt, pepper, and sugar. (4) Pour egg and tofu mixture into the cast-iron skillet and bake until set.

Use a cast-iron skillet for an easy one-pot meal

Let’s work on the steps to prepare this easy dish.

First, preheat the oven to 180 Celsius (350 Fahrenheit).

Lightly beat eggs in a mixing bowl. Season it with sugar, oyster sauce, fish sauce, and sesame oil. Stir in cubed tofu and sliced scallions. Set aside.

In a 12-inch well-seasoned cast-iron pan, sauté onion until translucent. Add garlic, mix well, cook for 30 seconds. Add sliced mushrooms, then cook until wilt, and the juice is almost dry. Add in salt, ground black pepper, sugar, and diced chilies, mix well. Turn off the heat.

Pour egg and tofu mixture over the sautéed vegetables, and stir. Bake it in the preheated oven for 30 minutes, or until the mixture is set and fully cooked.

Cut the baked tofu and egg into 8 slices and serve immediately.

Cut the baked tofu and egg into 8 slices and serve immediately.

Using a smaller size cast-iron skillet or a baking dish

Option 1: 10-inch vs. 12-inch cast-iron skillet

You can prepare this dish in a 10-inch cast-iron skillet instead of a 12-inch one. All the steps will be similar, except for longer baking time. You will need closer to one hour in the oven instead of 30 minutes.

Also, it will fill the 10-inch cast-iron skillet closer to the brim, so be careful while moving the skillet from the stove-top into the oven.

Option 2: 8-inch baking dish or cake pan

If you don’t have a cast-iron skillet, you can also bake this dish in an 8-inch square baking dish, with a little bit of modification to the preparation steps.

You will still need to sauté the onion, garlic, mushrooms, and chilies in a frying pan. Add the sautéed vegetables to the mixing bowl containing eggs and tofu mixture.

Pour the mixture into the 8-inch baking dish (it can be glass or stoneware) or a square cake pan, and bake in the preheated oven for about 50-60 minutes.

Garnish with thinly sliced scallions before serving. You can treat it as a crustless quiche, or serve it with steamed white rice.

Garnish with thinly sliced scallions before serving. You can treat it as a crustless quiche, or serve it with steamed white rice.

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Chinese Savory Steamed Egg Custard Recipe

Chinese Savory Steamed Egg Custard.

Eggs, stock (or water), and salt are the three ingredients to prepare this classic Chinese savory steamed egg custard. Don’t let the simple ingredients fool you, for this steamed egg custard is universally loved by all Chinese and is one of our comfort food.

Like most simple dishes, the hard part is to get it to perfection. The ultimate goal is to create a perfectly silky smooth egg custard, free of any lumps, and porcelain-smooth top. My recipe is going to detail how to achieve this.

Ingredients for Savory Steamed Egg Custard

Ingredients for Savory Steamed Egg Custard

Tips for getting a super smooth egg custard

Here are my tips to get that super smooth texture for your egg custard:

  1. Use medium heat to steam.
  2. Strain the egg, stock/water, and salt mixture.
  3. Cover the bowl with a piece of aluminum foil to prevent any water from dripping onto the custard and ruin its smooth texture.
Savory Steamed Egg Custard

Savory Steamed Egg Custard

Some toppings idea to go with the steamed egg custard

This dish is one that I grow up eating all the time. My grandma used to serve it plain with some drizzle of soy sauce, sesame oil, and thin slivers of scallions.

I thought that’s how everyone eats their steamed custard, but it seems you can pair it with almost anything. I’ve seen this egg custard topped with pork floss, or roughly chopped century egg, and even some meat sauce.

Savory steamed egg custard, topped with ground beef meat sauce.

Savory steamed egg custard, topped with ground beef meat sauce.

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Salted Egg Yolk Pound Cake Recipe

Salted Egg Yolk Pound Cake.

Most people buy salted egg yolks to prepare Chinese mooncakes, but if you have extra salted egg yolks and wonder what you can do with them, then I have a lovely pound cake recipe to share with you today. 🙂

This recipe should be easier to perfect than most pound cake recipes since it doesn’t require the step to cream butter and sugar, which is where most people stumble and end up with a not so perfect pound cake.

Plus, the addition of salted egg yolks gives the pound cake the umami magic, turning this cake into a delectable one that you can and should serve for special occasions.

Ingredients for salted egg yolk pound cake: eggs, sugar, melted butter, all-purpose flour, cornstarch, baking powder, salt, and salted egg yolks.

Ingredients for salted egg yolk pound cake: eggs, sugar, melted butter, all-purpose flour, cornstarch, baking powder, salt, and salted egg yolks.

Ingredients for salted egg yolk pound cake

We need eggs, sugar, unsalted butter, all-purpose flour, cornstarch, baking powder, salt, and salted egg yolks.

Where can I buy salted egg yolks?

I usually buy these in an Asian grocery store near the egg sections.

There are raw salted duck eggs, cooked salted duck eggs, and cooked salted duck egg yolks. I use the cooked salted duck egg yolks for this recipe, so be sure to buy the right version.

(1) Beat eggs and sugar until pale and glossy. (2) Add melted butter and mix until fully incorporated. (3) Add all-purpose flour, cornstarch, baking powder, and salt. (4) Fold in grated salted egg yolks.

(1) Beat eggs and sugar until pale and glossy. (2) Add melted butter and mix until fully incorporated. (3) Add all-purpose flour, cornstarch, baking powder, and salt. (4) Fold in grated salted egg yolks.

Can I make homemade salted egg yolks?

Yes. You will need two cups of kosher salt and four egg yolks, preferably duck eggs, though you can also use large-size chicken eggs.

Line the bottom of a shallow airtight container with half of the salt. Make four indentations using the back of a measuring tablespoon, then carefully nestled in the four yolks. Gently cover the yolks with the remaining salt. Cover the container and rest in the fridge for 48 hours to cure.

After 48 hours, brush the salt from the yolks and discard the curing salt. The salted egg yolks can keep up to 2 weeks in an airtight container.

Since we need cooked salted egg yolks, you can steam the egg yolks for 10 minutes to cook them. They should be crumbly once cooked, just like regular egg yolks.

(1) The cake batter. (2) A 10-inch bundt pan brushed with butter and coated with sugar. (3) Pour the batter into the prepared cake pan. (4) Bake until golden brown.

(1) The cake batter. (2) A 10-inch bundt pan brushed with butter and coated with sugar. (3) Pour the batter into the prepared cake pan. (4) Bake until golden brown.

Step-by-step to bake a salted egg yolk pound cake

Preheat oven to 165 Celsius (325 Fahrenheit). Brush a 10-inch bundt pan with butter and dust with sugar.

In a mixing bowl, beat together eggs and sugar with medium speed until pale yellow and glossy, about 3 minutes.

Reduce the mixer speed to low, stream in melted butter, then turn the mixer speed to medium-high and beat for 2 minutes, or until the butter is fully incorporated.

Sift in all-purpose flour, cornstarch, baking powder, and salt. Use the lowest speed to mix the dry ingredients to the batter. Stop once there is no longer any flour streak.

Add grated salted egg yolk and use a spatula to fold into the batter.

Pour the batter to the prepared cake pan and bake into the preheated oven for 60-70 minutes or until a cake tester comes out clean.

Remove the cake from the oven and cool it in the cake pan for 10 minutes. Gently remove the cake from the pan and cool completely on a wire rack. Cut into serving slices and serve.

Once the cake is at room temperature, cut it into 16 serving slices.

Once the cake is at room temperature, cut it into 16 serving slices.

FAQs

1. Can I replace salted egg yolks with other ingredient?

Yes, you can try using 1/4 cup of grated parmesan. I find that this is the best substitute though I highly recommend sticking to salted egg yolks. 😉

2. Which bundt pan are you using?

I use a 10-inch Calphalon non-stick bundt pan simply because I got it off very cheaply during a big sale for less than $10. It holds about 10 cups of batter. Feel free to use another bundt pan with a more pretty design as long as it can accommodate the same amount of cake batter.

Salted Egg Yolk Pound Cake.

Salted Egg Yolk Pound Cake.

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