An acquaintance of mine from Malaysia visited, and as per Asian culture, she brought goodies from Malaysia for me. As she didn’t know me well (we know each other better now), she brought me salted eggs. What on earth is that? I have never dealt with salted eggs before and I wasn’t sure what I could do with them….they are often eaten with savoury rice porridge which I am not a fan off, so I googled looking for ideas.
I was rather intrigued to read about salted egg cornflakes, mainly because I am a crisp fiend – I can devour a large bag in one sitting and homemade salted egg cornflakes sounded healthier. I couldn’t find curry leaves and I didn’t like the idea of sugar in my cornflakes so I did this little hack:
(Note: I washed the black layer off the eggshells and boiled the eggs – not sure if I’m supposed to do that and all the recipes didn’t mention anything about it as they perhaps assumed that readers are salted egg experts).
- 3 salted eggs YOLKS, cooked, and mashed with a fork until buttery
- About 125g cornflakes (not Bran flakes!! And not the sugar coated ones either!)
- 125g butter
- A handful of basil leaves (I couldn’t find any curry leaves)
- Small red chillis, about 1-2 inches long
- Salt to season
- Preheat oven to 180 degrees.
- Melt butter in a heavy frying pan
- Add the curry leaves and chilli. Fry for about 2 minutes.
- Add the mashed up egg yolk.
- Stir well for a few moments.
- Add the cornflakes and coat them thoroughly with the salted egg-butter mixture.
- Add salt to taste.
- Tip onto a baking tray lined with greaseproof paper.
- Bake for about 5 minutes.
- Allow to cool, and then store in an airtight container.
There you go, you have your munchies!!!
It tastes a bit novel but I could get used to it, I think. But what happens if you can’t get your hands on salted eggs? You can make your own, looks easy enough, with this recipe from Roti & Rice: