Making Sun-dried Salted Egg Yolk that BBC Recommended!

BBC introduced salted egg yolks as “a great garnish for salads, pastas or avocado on toast. Forget Parmesan and get grating these unusual umami yolks”. Salted eggs are a traditional Chinese delicacy. Salted egg yolk can be used in a wide range of dishes, from savory to sweet. It can be used to flavor steamed pork patty, stir-fries, mooncakes, and steamed buns. It has a rich, savory flavor that is both salty and slightly sweet. This flavor is distinct from regular egg yolk, and it adds depth and complexity to dishes.

I joined a private workshop in Tai O learning how to sun-dry salted egg yolk. The process is simple, but surprisingly fun and satisfying. Here is what I have experienced:

Simply prepare the salted egg yolks by removing them from the salt mixture and gently rinsing them under cold water to remove excess salt, which is the fun part; place the egg yolks on a bamboo mat to remove any moisture; place the egg yolks in a sunny and well-ventilated area. A sunny windowsill or balcony is ideal; cover the egg yolks with a clean cloth or mesh to protect them from dust and insects; leave the egg yolks to dry in the sun for 3-4 days, or until they are hard and dry to the touch; once the egg yolks are dry, wrap them in plastic wrap or store them in an airtight container in the refrigerator until ready to use.

Note: It is important to make sure the egg yolks are fully dry before storing them, as any moisture can cause them to spoil. Also, if you live in an area with high humidity or during rainy weather, it may not be possible to sun-dry the egg yolks, in which case you can dry them in a low-temperature oven instead.

It sounds easy, but not that easy for some people… like me…

Sun-drying salted egg yolks is commonly seen in Tai O, also salted egg yolks packs can be bought from many stores there too!