Crave-Worthy Salted Egg Cornflakes Recipe

Now, let's be real. As a food lover with a love-hate relationship with my ever-so-fluctuating weight, it's a daily battle of the bulge. But come on, who can resist a crunchy, salty delight that whispers sweet nothings to your taste buds? And trust me, with four growing boys who snack like there's no tomorrow, I needed something magical to keep up. Enter Salted Egg Cornflakes, the knights in shining armor of snack-time chaos.
If you enjoy Irvins Salted Egg Potato Chips (Singapore-mari), you're in for a treat with these cornflakes. The salted egg clings to the craggy bits and occasionally clumps up on the crunchy curry leaves, giving you an extra-bold burst of savory spiciness. While I usually lean towards using whole salted egg yolks, the powdered kind works just as great and tastes just as delicious. Ready to create a taste explosion? Let's dive in!

Delicious Crunchy Cornflake Delight with a Savory Salted Egg Twist – Try the Recipe


Ingredients:
40g (3 tbsp) unsalted butter - for that buttery bliss!
10g (1 tbsp) coconut oil
2 birds eye chilies, thinly sliced
22g (big handful) curry leaves
4 salted egg yolks, cooked by boiling/steaming, then mashed or 100g of Bestari Salted Egg Seasoning Powder
26g (4 2/3 tbsp) milk powder
25g (2 tbsp) granulated sugar
110g (3.5 cups) cornflakes
2.6g (1/2 tsp) salt (adjust to taste)

Instructions:
  1. Preheat your oven to 135°C (275°F).
  2. In a large pan or wok, melt the unsalted butter and coconut oil. Add the sliced chilies and fragrant curry leaves. Cook until the aroma fills the air, then introduce the mashed salted egg yolks. Cook until they turn delightfully foamy.
  3. Stir in the milk powder and granulated sugar, combining the flavors into a tantalizing mixture. Once everything is beautifully blended, gently fold in the cornflakes, ensuring they're evenly coated with the luscious egg yolk mixture. Sprinkle salt to your preference.
  4. Prepare a baking sheet lined with parchment paper. Spread the cornflakes evenly over the sheet.
  5. Slide the baking sheet into the preheated oven (convection works best) for an initial 10 minutes. Midway, take out the sheet and give the cornflakes a merry stir, guaranteeing a uniform bake.
  6. Continue baking for an additional 6 minutes. Afterward, switch off the oven and let the cornflakes relish the warmth for 2 more minutes.
  7. Gently retrieve the cornflakes from the oven and let them cool to room temperature. The anticipation is real – it's time to indulge in your homemade Salted Egg Cornflakes delight!
Now, I might not be a kitchen wizard, but when milk powder and sugar join the party, this mix transforms into something truly magical. It's like the snack gods themselves are plotting to ensure my boys never go back to plain old chips. The cornflakes dive in, getting coated in that oh-so-tempting salted egg goodness. A pinch of salt for that perfect taste, and voilà – my squad of crispy delight is ready to dazzle! Crunchy, savory, and impossible to resist, this Salted Egg Cornflakes recipe is your ticket to snacking paradise. Go ahead, grab a handful, spread the cheer, and relish every bite. Your taste buds – and those of your little ones – are in for a treat! 😉

2 comments:

  1. macam senang nak buat. cornflake raya hari tu pun ada lagi tak habis. kena beli kerajinan dulu baru beli telur masin.

    ReplyDelete

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