Asian Salted Egg Yolk Popcorn
Loaded with umami, you won't be able to stop snacking on this salted egg popcorn! Chilli and curry leaves are optional but they do add complexity to the popcorn and make it better!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 salted egg yolks
- 7 Tablespoons unsalted butter
- 2-3 sprigs curry leaf (optional and feel free to add more if you want! These are usually not eaten (like bay leaves.))
- 1 chilli padi
- 2 teaspoon sugar
- Pinch Salt (Often, this is unnecessary, so taste first before adding!)
- 5-6 cups cooked popcorn
Instructions
- 1
Cook the eggs, preferably by steaming. Alternatively, you can also hard boil for about 10 minutes. Note: if steaming, you can separate the egg white and yolk before steaming! This way you won't waste any previous yolk! (If you separate after cooking, they you usually end up with whites in the yolks or yolks in the whites!)
- 2
If boiling, peel and separate the yolks from the whites. Mash the egg yolks finely with a fork till they resemble breadcrumbs.
- 3
Using medium-low heat, melt the butter then add the curry leaf sprigs and stir fry till fragrant. Add the chilli, if using and give the sauce another stir. (Do not allow the butter to brown.)
- 4
Add the mashed yolks and stir till you see the sauce frothing up- this ensures that the sauce will be nice and thick.If you need a visual guide, scroll up to the Step-by-Step Instructions where I've shown a photo of the frothy, foamy, creamy sauce.
- 5
Add the sugar and stir. (Alternatively, if you want the sugar to form a light crunchy layer on the popcorn, add the sugar at the end of the entire process!)
- 6
Taste and, if necessary, add salt, stir then remove the pan from the heat (and switch off the fire).
- 7
Allow the sauce to cool.
- 8
Once cool, pour over the popcorn and stir till well-mixed.