One thing that I keep reading about on social media is that Salted Egg Potato Chips are popular these days here in the Philippines. I keep seeing photos of it and read about it being raved about by some friends and I was curious. What was the big deal? How come I have never seen any of it in the malls here? Where do I buy these salted egg chips?!
Since I have never seen any for sale on my end of the world, I knew I needed to think of another way to find out what the fuss what about. Thankfully, I have found a salted egg potato chips recipe on Yummy Magazine’s website for it. Finally, I was going to find out why people loved it! I decided to give it a try.
2 large potatoes, thinly sliced
8 salted duck egg yolks
3 tablespoons butter
5 pieces bird's eye chilies, sliced
1 cup basil leaves
As with my other previous recipes, I did not completely follow the ingredients or instructions since we have several kids at home and they cannot eat anything I cook if it is too spicy for them or if there are ingredients that they do not eat. Therefore, the chilies and the basil leaves were out.
Instructions
1. Heat oil for deep frying.
2. When the oil is ready, cook the potatoes until they are golden brown. Drain on paper towels.
3. Sauté the salted duck egg yolks in a separate pan until soft. Add the butter and cook until it is melted.
4. Take the pan off the heat and toss in the potato chips until they are well coated.
Full disclosure, I did something wrong with the frying of the potatoes. I made sure the oil was hot enough (as per Yummy’s suggestion, if the oil bubbles when you put a wooden spoon in it, the oil is ready) when I put them in but for some reason, instead of it becoming crispy, the chips became soggy and no matter how long I kept it in there, it was just that: soggy. The chips were almost burnt but they still stayed soggy. I eventually decided to let it drain on paper towels instead but they still ended up soft, which meant an even more difficult time coating them later with the salted duck egg yolk mixture.
Maybe the chips were too thinly sliced? Maybe I soaked the potatoes in water too much and let it absorb too much moisture? I don’t know for sure. If anyone out there knows what I did wrong in that department, please let me know!
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| Salted Egg Chips - My finished product! |
Moving on, one thing that the recipe didn’t say was how difficult it could be to get salted duck egg yolks out of the egg. Separating it was not as easy as it sounded when the duck egg is very oily – the white doesn’t separate as easy and it can get messy, it was for me. I was also a bit disappointed about wasting the duck egg whites since I had no use for them. That’s just too much egg to waste. Too bad I had no recipe where I could use only that.
Still, epic fail aside, I made do and mixed up the egg with the soggy chips. I let it dry a bit together and managed to make it a little bit more edible than when I started out. Thankfully, I have a very supportive family that still told me how much they loved my cooking even if the chips didn’t look like chips but more like soggy potatoes.
I must admit that it is an interesting combination. It may have been even more interesting if it were spicy or if I kept the chilies in the recipe. Still, it didn’t really live up to the hype. Of course, it could have been because the chips were soggy but I have a feeling that even if the chips were crispy, it would still be just OK for me.
Then again, maybe the Salted Egg Chips being sold that I have seen online have a different method of cooking and different additional ingredients that make it taste better. Either that or those chips were hilariously overrated. What do you think?
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