Salted Egg Chips

These Salted Egg Chips are fried until insanely crispy then SMOTHERED in a buttery golden sauce. They’re irresistable and indulgent in a way that you won’t ever find from store-bought packets!

The perfect snack for every craving

I fell in love with the iconically rich eggy flavor when I tried Dad’s Salted Egg Prawns (牛油黃金虾), so it was no surprise that Salted Egg Chips would become my next addiction.

Let me tell you this: they’re worlds apart from any potato snack you’ve ever had.

These are the BEST chips because the sauce is gloriously decadent and its bubbling cream absorbs completely into each crisp. As it sets, you’ll see a thick moist crust form!

Look closer and you’ll notice that every chip is topped with golden crumbs – pure explosive salted egg flavor.

The taste? Heavenly.

If you love Singapore’s hottest craze, this is one of those must try recipes. As soon as the sauce hits the pan cooking, your house is going to smell PHENOMENAL!

Why this recipe works

• Parboiling the potato slices means the inside stays light and fluffy.
• Frying curry leaves in butter adds a deep aromatic kick to the sauce and balances out the flavor.
• Using whole salted eggs instead of a premade sauce means you have complete control of the seasoning.

What you’ll need

About the potatoes

We used red potatoes because they were readily available at our supermarket, but any potato with a high levels of starch will work best for this recipe.

Choose spuds that are uniform in length from end to end so that the chip sizes stay consistent.

How to make this recipe

Steam the salted egg yolks for 20 minutes or until they become a solid orange.

Mash the cooked yolks using a fork. If you like chunky bits in your coating, leave some parts unmashed.

Tip: Mash them while still warm. As soon as the yolks get cold, they firm up and it becomes harder to cut through with a fork.

Wash and thinly slice the potatoes. Try to cut them as thin as possible then soak them in water for 30 seconds to rinse out some of the starch.

Tip: Use a mandoline for this step.

Bring a pot of water to a boil and add the salt. Parboil the potatoes for 2-3 minutes, depending on their thickness. You’re looking for translucent slices.

Note: This is will to remove most of the starch and cook the potato through so the fried crisp is not hard on the inside.

Drain the potatoes and let them dry on a tray lined with paper towels or a clean kitchen towel. Make them as dry as possible.

Set up a pot with enough oil for deep frying and bring the tempature up to 160°C (320°F).

Fry the potato slices in small batches until golden, drain on paper towels and repeat until all are cooked.

When cooking the last batch of potatoes, melt the butter in a wok or saucepan.

Add the curry leaves in and cook for 20 seconds or until aromatic.

Pour in the mashed yolks and stir until bubbling, then season with salt, sugar and chili flakes. Stir for another 20 seconds to mix in the seasoning.

Add the fried chips in and toss until evenly coated in sauce.

Serve the Salted Egg Chips immediately as is!

FAQs

Tips for the crispiest results

• Use a spud with a high starch volume. The less moisture in the potato, the sturdier the crisp. Russet, Idaho and Yukon Gold will work best.
• Double fry the chips. I became aware of this technique when looking up methods on how to make Japanese Karaage Chicken, but partially frying then refrying helps things stay extra crispy.
• Keep the heat between 160-180°C (320-360°F). Turn the heat up as soon as a new batch enters the oil as it will lower the oil’s temperature. If the temperature is too low, the slices won’t crisp up.
• Dry the boiled potatoes as much as possible. The more moisture in the slices, the less likely they’ll crisp up in the oil.

More finger lickin’ good snacks

• Vietnamese Stuffed Chicken Wings – You won’t be disappointed with these incredibly fun wings. They’re packed with loads of flavor on the inside and coated in a delicious Vietnamese sauce on the outside.
• Seafood Rolls – Our favorite restaurant appetizer made at home. If you want a crispy outside and juicy seafood inside, this recipe is where it’s at!
• Chao Tom (Sugar Cane Shrimp) – The best way to liven up any noodle salad is to add some freshly fried Chao Tom drizzled with a sweet and savory Vietnamese Dipping Sauce.
• Taiwanese Pork Belly Bao (Gua Bao) – Start off every meal with these incredible hand-held baos. They’re filled with succulent pork belly and balanced using crunchy pickled greens!

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