Salted Egg Chips
This is the ONLY Salted Egg Chips recipe you'll need. Satisfy your craving with crisps fried until extra crunchy and smothered in a buttery golden sauce!
- 4 medium-sized potatoes
- 8 salted egg yolks (or 2 per potato)
- 1 US cup curry leaves
- 100 g (2/3 US cup) unsalted butter
- 1 tbsp sugar (or to taste)
- 1 tbsp salt (for boiling potato slices)
- 1 tsp salt (for seasoning, added to taste)
- chili flakes (optional)
- cooking oil (for deep frying)
- water (for boiling)
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!
- 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 moisutre in the slices, the less likely they'll crisp up in the oil.
- 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.
Calories: 250kcal | Carbohydrates: 21g | Protein: 9g | Fat: 15g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 3600mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 322IU | Vitamin C: 26mg | Calcium: 16mg | Iron: 1mg