As Asian cuisine gains more visibility, there is growing interest in the unique ingredients that define its dishes. Salted egg yolk has become a phenomenon in the recent years which I believed the famous Ervins Salted Egg Chips from Singapore was the launchpad. One common misconception, however, is confusing Chinese-style salted egg yolk with salt-cured egg yolk—two very different preparations. Here’s what you need to know:
Table of Contents:
- Salted Egg Yolk vs Cured Egg Yolk: What is the difference?
- How to make Salted Egg Yolk
- How to make Cured Egg Yolk
- When to use Salted Egg Yolk
- When to use Cured Egg Yolk
Asian Salted Egg Yolk vs. Cured Egg Yolk: What is the difference?
Salted egg yolk and cured egg yolk are two different methods of preserving and flavoring eggs. Here are the main differences between the two:
| Salted Egg Yolk | Cured Egg Yolk | |
|---|---|---|
| Origin | Salted egg yolk originated in China but it has since gain popularity in various cuisines across Southeast Asia. It is most popularly used in Chinese, Singaporean, and Malaysian dishes. | Salt cured egg yolk originates from Europe, particularly in Italy and France, but has since spread and gained popularity in other areas. |
| Preservation Method | The traditional method of making salted egg yolks involves placing fresh duck eggs (with their shells intact) in a salty brine or packing them in salt to cure over a period of several weeks. After curing, the egg yolks are carefully extracted and can be used in a variety of recipes. Chicken eggs are typically used in areas where duck eggs are hard to find or are too expensive. | Aka salt-cured egg yolks are made by coating raw egg yolks in a mixture of salt and sugar and allowing them to dry out in a controlled environment for a couple of days up to several weeks. The sugar-salt mixture helps remove moisture and inhibits the growth of bacteria, resulting in a firm and concentrated yolk. |
| Flavor | Salted egg yolks have a rich, umami-packed flavor that’s mildly salty but not overpowering. The saltiness enhances the natural richness of the egg yolks. The saltiness of the yolk is more balanced than cured egg yolks, making them ideal for incorporating into both savory and sweet dishes, such as salted egg yolk custard buns, salted egg yolk fried rice, salted egg yolk crab, salted egg yolk fries, or focaccia bread. | Cured egg yolks have a much more intense flavor compared to salted egg yolks. They are rich, savory, and highly concentrated with umami, often described as having a parmesan-like quality. |
| Texture | Salted egg yolks have a creamy, with a slightly firm consistency that still holds its shape. They are often used grated or mashed to incorporate into dishes or as a filling in various recipes. | Cured egg yolks, on the other hand, have a sold, dense, and crumblier texture. It is best described as having a parmesan-like quality. Because they hold their shape, they can be easily grated into foods (replacing salt) to add a delightful saltiness |
How to make Salted Egg Yolk
There are different preparation methods, but this salted egg recipe by Made with Lau is identical to the method my mother-in-law uses to make salted egg yolk at home and are the salted egg yolks I use in my recipes. It is simple and straight forward. I would best describe this as the Cantonese method in making salted egg yolk. There are most likely other techniques in the traditional method of making salted egg yolk from other regions in Asia (like in the Philippines and Malaysia, where salted egg yolk is a popular ingredient) that you can find online.
How to make Cured Egg Yolk
The simplest cured egg yolk recipe only requires 2-3 ingredients (egg yolk, salt, and optionally, sugar) and is typically ready to use in a couple of days. You can find different recipes from other sites online, but here is the base recipe I use to make cured egg yolks:
Ingredients:
– Fresh egg yolks
– kosher salt, enough to fully cover the egg yolks
– equal amount of salt in sugar, optional
Instructions:
– Mix equal parts salt and sugar in a bowl and spread half of the curing mixture in a container
– Place egg yolks on top and cover with remaining mixture.
– Cure in the refrigerator for 4-7 days.
– Rinse cured yolks under cold water and pat dry.
– They can last for several weeks to a few months in an airtight container in the fridge.
When to Use Salted Egg Yolk
Salted egg yolk is often used in Southeast Asian cooking, where its rich flavor complements a variety of savory dishes. It’s perfect for:
- Savory pastries: It is common to see salted egg yolk used in buns and pastries. The most common example is in Chinese mooncakes.
- Snacks: It’s commonly used to coat chips, fries, and even popcorn. Ervins Salted Egg Fish Skin Chips is probably the most famous example.
- Seafood: Salted egg yolk pairs beautifully with seafood, especially in dishes like salted egg yolk crab.
- Sauces: A great addition to creamy sauces, where it can add both flavor and body.
Its balanced saltiness makes it a versatile ingredient that enhances without overpowering other flavors.
My favorite application of salted egg yolk is in focaccia! Check our my recipe for: Salted Egg Yolk Chili Oil Sourdough Focaccia.
When to Use Cured Egg Yolk
Cured egg yolk, on the other hand, is more commonly found in Western fine dining or gourmet cooking. Its concentrated flavor makes it an excellent choice for:
- Pasta dishes: Grated cured egg yolk can be used as a topping for pasta, similar to how you might use parmesan cheese.
- Salads: A shaved slice of cured egg yolk can elevate a simple salad with its richness and umami.
- Charcuterie and cheese boards: The firm, crumbly texture of cured egg yolk pairs well with cured meats and cheeses.
- Garnishes: As a topping for soups, meats, or even pizza, it adds a luxurious, savory element.
Cured egg yolk is perfect for dishes that require a bold flavor or a sophisticated touch.
Conclusion: Salted Egg Yolk vs. Cured Egg Yolk
Both salted egg yolk and cured egg yolk are versatile, flavorful ingredients that can enhance a wide range of dishes. The choice between the two ultimately depends on the flavor profile you’re aiming for and the type of cuisine you’re working with:
- Salted egg yolk is great for more casual, savory dishes that benefit from its rich, slightly salty flavor. It works well in Southeast Asian and fusion dishes.
- Cured egg yolk shines in gourmet settings, where its intense umami and firm texture can elevate refined recipes, from pasta to salads.
So, the next time you’re in the kitchen, consider what each yolk brings to the table, and experiment with these flavorful ingredients to see how they can transform your cooking!
