Ingredients
The following ingredients have 7 Servings
- 2 salted egg yolks
- 30 gr salted butter (you can use unsalted butter and add 1/4 tsp of salt)
- 5 gr curry leaves
- 20 gr granulated sugar
- 75 gr cornflakes
- 20 gr honey (1 Tbsp)
Instruction
- Preheat oven at 340 F (170 C). Steam the salted egg yolks for 10 minutes over high heat. Mash while they are warm
- If you plan to make salted egg yolk cornflakes cups, I suggest lightly crush the cornflakes into smaller pieces, but carefully not to turn them into powder. They stick together when in smaller pieces
- In a large skillet, melt butter and then add curry leaves and sugar (add honey if you are making the cup/cluster version). Stir fry for about 2 minutes over medium heat. Add mashed salted egg yolk and the mixture will turn frothy
- Stir in cornflakes and mix to make sure the sauce coats the cornflakes. If you are making snack (not the cups or clusters), spread this on a baking sheet lined with parchment paper and bake for 10 minutes. They will appear not crispy yet when they are warm, but will crisp up once they cool down. Baking them make them extra crispy and stay crispy the whole time
- If you are making mini cups, spoon the cornflakes mixture into mini muffin cups. Try to stick them close together as much as you can. Put this on top of a baking sheet and bake for 10-13 minutes. They won't appear sticking together when you just pull them out from the oven. They will crisp up and harden once they cool down completely
