Huh! Salted egg yolk cookies??? Yup you read that right. I was hesitating a little when I choose to make this cookie. Would it be yummy? Would it come out well? The answer is yes and yes. I’m so glad I tried this cookie. This is one of my new favorite cookies (together with Star Anise Cookies). The important key here is to use fresh salted egg. If you use non-fresh salted egg, the cookies will come out ‘foul’. LOL
Really-really delicious!
Left: Dry ingredients (flour, cornflour, baking powder, bicarbonate soda & milk powder)
Right: Butter, shortening, salt and sugar
The shortening that I used; transfat-free.
Note: I highly suggest using butter instead of shortening.
Notice the kinda less bright red-orange yolk at the bottom? This one is turning no good. I used it anyway since it doesn’t smell rotten.
Add mashed salted egg yolk and sifted dry ingredients to the wet mixture. Notice how chunky it becomes? Just use your hand to bring the dough together. Don’t mash the salted egg yolk too fine or you won’t be able to taste the salted egg yolk (still the flavour is there).
I thought this looks like kids toys. Haha Background is the egg wash and sesame seeds (black and white)
Rolling out the dough is really easy. When cutting the cookie, I use the cut-and-scoop method so that the cookie will cling inside the cutter. This way I can easily transfer to the baking pan without deforming its shape because it’s too soft to cut and then pick up from the table.
They’re ready for the oven!
Note: Cookies are fragile when fresh hot out of the oven. Handle them with care and with love because they are gems!
What it taste like? Savory-a lil’ salty-crunchy-with aromatic salted egg yolk flavor. It’s very addicting. We ate and ate and ate… until there were none left. Sad. π
My only wish is that I didn’t mash the salted egg yolk that fine. Maybe I’ll add an extra egg next round.
Do try this super unique cookie. I’m sure you would love it as much as I do.
Salted Egg Yolk Cookies
Adapted from Debbie Teoh (Flavours magazine Jan-Feb 2009)
Yields 190 pieces
250g plain flour
20g cornflour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 tablespoon milk powder
3 salted egg yolks
150g butter, at room temperature
20g transfat-free shortening (or replace with butter)
1/2 teaspoon salt
80g caster sugar
1 egg mixed with 1 egg yolk, beaten lightly, for egg wash
5g each of black and white sesame seeds for topping
Method:
1. Sift flour, cornflour, baking powder, baking soda and milk powder. Set it aside.
2. Steam salted egg yolks for around 8 minutes in a steamer. Mash with fork and set it aside.
3. In the mixer bowl, add butter, shortening, salt and sugar. Mix until sugar is dissolved.
4. Add mashed salted egg yolks and sifted flours. Mix until you get a soft and flexible dough. Chill dough for around 30 minutes to 1 hour in the fridge if dough is too soft. (I didn’t need to chill the dough, it was just nice to roll out after mixing)
5. Preheat oven to 175oC. Line the baking pans.
6. Roll dough to about 5mm thickness and shape with cookie cutters. Brush with egg wash and sprinkle with sesame seeds.
7. Bake for 20 minutes or until golden brown. Remove and cool on cooling rack. Store in airtight containers. (perfect baking time for my oven is 18 minutes).
Happy Baking!
51 Comments
alamak…so fast CNY coming…..
Lovely cookies.
Just a month plus away. Wohooo!
Yeah this cookie is very unique.
I can smell the scent of Chinese New Year in the air now!
I only feel the Christmas mood right now. Haha
haha…. i want to made this cookies for my cny, can’t wait to try it! but afraid can’t keep too long time untill cny….. so i still need to wait in patient, haizzzzz
Hi Jessy, same here… need to wait patiently for the best time. π I plan to make them (my 2nd time) 2 weeks before CNY.
Do you have to steam the salted egg yolk before smash it??
Am a bit confuse down here.
Sorry, sorry, sorry, overlooked. You did mention that. π
Sorry for the confusing bit. I didn’t mention in the post photo but it’s there in the recipe.
Looks and sounds good! Would love to make these for CNY this year. How long can I keep these cookies for in an airtight container?
Hi! that’s the problem… I’ve no idea since my first bake didn’t last for a week (all ended up in the tummies). Haha
Anyway I plan to make them again for CNY about 2 weeks prior to chor yat. If you’re worry, you can make 1 week before CNY.
Hi,
Once, big thanks again for this great recipe.
Have tried out and it’s true. We eat n eat n finish it in no time. Wahaha
Now 2 more of your great recipes added to my list.
A happy new year to u.
Gina
Hi Gina, glad I can share. I find recipes from Flavours magazine do-able and some are quite nice. π
Hahaha guess you have to make more!
I try making it and it taste great! Gonna make more for CNY! Thanks for the great recipe!
Hi Karen, cool! I’m planning to make 2 batches this CNY… that’s like nearly 400 salted egg cookies. Wohooo π
I just saw Ann of PigPigscorner post this yummy cookies. Sounds so good, must it add in my list. Thank you for sharing π
Hi Ann, thanks for dropping by. Hope you’ll like it. Cheers!
Just tried them and they were awesome!! Though I didnt have black sesame, it was just as well cos my kids don’t eat them. My no.2 ate about 10 at a go…. sure sore throat… hehe…
and I put in 5 salted egg yolks….. π OD.
Hi there, I’m so happy you and your kids like them. I use extra egg yolks during the latest CNY cookies making but found they’re quite similar in taste with the original recipe. Maybe just a little saltier. Cheers!
[…] I found the exact recipe that Choisan used:Β Chinese New Year Cookies: Salted Egg Yolk Cookies Basically, I am a salted egg fan. I hardly find any dishes with salted egg would tasteΒ awful, even […]
Hi Che-Cheh, would like to ask U for the peanut cookies is it the same as green pea recipe? I would like to try baking cny cookies for the coming cny. Thanks!
Hi Christie, I’ve not bake peanut cookies before so I don’t know whether it’s the same. My guess is it’s not the same.
Is it possible for me to omit the milk powder?
Hi Xuan, I think you can omit the milk powder.
hihi, may i check with u, the butter is unsalted or salted? thanks..
Hi,
I use unsalted butter. If you use salted butter, then don’t add salt.
Happy baking! π
[…] : adapted from Messy Witchen with slight […]
Hi there, where can we get salted egg yolk (just the yolk)?
Hi Kyupi, I don’t think so you can buy just the yolk.
Hi messywitchen, may i check with you that how long can i kept this salted egg yolk cookies?
Hi Shaan, from my experience I’ve kept the salted egg yolk cookies as long as 3 weeks. Maybe it can keep longer. Usually it’s too good and finish fast. π
Thanks for the recipe. I tried it out today and it taste wonderful. I love the sweet savoury taste and that’s my favourite shape! Thanks again.
Hi Ajja, You’re most welcome. Glad you like it. It’s one of my favorite cookie. π
Hello, read with interest this recipe. Can I please ask how long the cookies keep in a jar and out of the fridge? Also, can those egg whites be added in? Seems like a waste to just use the yolks. Thanks
Hi Novice Baker, I’ve kept them in air-tight containers for as long as 3 weeks. It’s not because it went bad after that. It’s because we ate all the cookies. π I think it’ll be too salty to add the egg white. You can try, no harm but I won’t guarantee how it would taste like. I’m not sure if you’re Asian, but we use the egg whites (steamed) and eat with plain porridge and other side dishes.
Hi thanks for the reply. One last qn: can I replace the all purpose flour with self raising and omit the baking soda + powder?
Hi Novice Baker, Hmm… if according to common sense seems like it would work. But I’m not sure if the end result (texture) will be the same. Tsk you need to omit salt too if you’re using self rising flour. Self rising flour contains baking powder and salt.
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Hi, just wanted to confirm that the salted egg is in RAW form before we steam right? Not the cooked ones. Thank you.
Hi Lydia, yup use raw salted egg before steaming.
Thanks for the great rccipe!! So GOOOOD!!!
Wished I made a double batch
Hi Sandrine, you’re most welcome. Glad I could share.
Hi, happy Chinese New Year!
I’m planning to make the cookies tomorrow and I was wondering if I could just roll them into little balls and press them down with a fork to flatten them, instead of rolling out and using a cookie cutter.
Hi Gina, Happy Chinese New Year π
Yes, you can. The baking time may be different ya due to its thickness. So adjust accordingly.
Thanks to you, Che-Cheh, last night I made the loveliest batch of cookies ever!π
The salted egg yolk cookies were light, crisp and had the most wonderful melt in the mouth texture.
The only slight changes I had to make for the ingredients was replacing the milk powder with powdered creamer that I had on hand (it would be such a waste to buy a whole packet of mik powder just to use a tablespoon), and I added one extra salted egg yolk as I absolutely love it!
You can bet that I’ll be making another batch very soon π
Hi Gina, So happy the cookies turned out super lovely. I made a batch recently and I think I ate most of it. Opps!
Hi
Iβm been baking this recipe for the past few years. Do you think I substitute the salted egg yolk with salted egg yolk powder?
Hi Emmeline, I’m sure you can use salted egg yolk powder. Not sure of the quantity though. You would have to experiment.
Hi, just wondering if i can omit the milk powder? If not what can i replaced it with? Thank you π
Hi Cindee, yes you can omit the milk powder.