Salted Egg Yolk Cereal Cookies

I originally shared this recipe on Instagram as part of my Lunar New Year series last year, where I posted a new Lunar New Year recipe everyday for a week leading up to the big day. I’m continuing the tradition this year, so follow along if you haven’t already! I’ll be sharing Lunar New Year treats until the Lantern Festival on February 24. Since then, I’ve made this recipe quite a few times, often to gift to friends that I know are avid lovers of salted egg yolk like me. Many of you of made this recipe through my little write up on Instagram (thank you!), but I thought it would be more helpful if I shared the full recipe here.

I know this is a bold statement, but this is my ideal chocolate chip cookie. I love the savouriness that the salted egg yolks bring. I love the texture of the caramelized cookie pieces. I love the creaminess of the white chocolate. And I love the extra sprinkle of flakey salt to really get across the point that this cookie is meant to be a sweet and savoury cookie. Nine times out of ten, I will choose this cookie. (The other time, I will be choosing a chocolate-less cookie because sometimes I like to choose violence).

Salted egg yolk is a very common ingredient in my household, but I understand that not everyone will always have a pack of salted eggs in their fridge at all times. If you’re relatively new to using salted egg yolks in baking or cooking, here are some tips for choosing the best yolks for what you need:

• You will often find two types of salted egg yolks in Asian supermarkets — as whole salted eggs in the refrigerator section with normal eggs. These salted eggs often come in clear plastic egg cartons and each egg is vacuumed sealed. The second type is just the salted egg yolks themselves, vacuumed sealed, and you can find these in either the refrigerator section or the freezer aisle, depending on the store you visit.
• Whole eggs or just the yolks? I use both when it comes to baking, but I do use a specific type depending on what I’m making. If I making mooncakes, where the presentation of a whole yolk is important, I will buy just the yolks instead of the whole egg. The yolks are more beautiful and golden when you buy them on their own. If I’m making a recipe where salted egg yolks are more of a flavour enhancer, I will gravitate towards the whole eggs. I remove the egg white and use just the yolks for those instances
• Do they taste any different? The yolks of whole salted eggs tend to be saltier compared to the packages of just salted egg yolks. The yolks of the whole salted eggs also tend to be softer and you won’t get defined pieces of yolk if you mix it into a cookie dough or batter. The golden salted egg yolks sold on its own are milder and firmer.
• Are salted eggs cooked already? This depends, but the packaging will often indicate if they salted eggs are cooked or raw. I usually buy the cooked salted eggs because I don’t want to add an extra step to the recipe of cooking the egg yolks.
• How to store the leftover salted egg? Salted eggs last for quite a while in the fridge (check the best before date!) because they are cured and they are vacuumed sealed individually. I will often freeze the packages of salted egg yolks, and defrost them when I need them.

I chose salted egg yolks (yolks only) for this recipe because I wanted the more defined pieces of egg yolk in the cookie. If you’re using the yolks from a whole salted egg, fold in the pieces of yolk at the very end after you’ve mixed in the cereal and the white chocolate so you don’t loose the shape of the yolks. Both will taste great though!

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