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Salted egg chips in a bowl on a board
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5 from 5 votes

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!
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Snack
Cuisine: Asian, Chinese, Singaporean
Servings: 8
Calories: 250kcal
Author: Jeannette


  • Mandoline


  • 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