Last Updated on June 11, 2022 by Share My Kitchen
Salted Egg Potato Chips are fried to crispy perfection, and then smothered with a buttery, golden sauce. These chips are irresistible and delicious in a way you won’t find in store-bought packages!
The Perfect Snack for Your Cravings
The iconic rich, eggy flavor of Salted Egg Prawns was what led to the discovery and love for Salted Egg Potato Chips.
They are definitely unlike any potato snack that you have ever tried.
These chips are amazing because the sauce is wonderfully rich and decadent, and the bubbling cream soaks into every crisp. You’ll notice a thick, moist crust form as the sauce sets.
If you look closer, you’ll see that each chip is coated with golden crumbs. This gives it an explosive salty egg flavor.
The taste? Pure heaven.
This is a must-try recipe if you love Singapore’s hottest trend. Your house will smell phenomenal as soon as the sauce is cooked in the pan.
Reasons Why This Salted Egg Potato Chips Recipe Works
- The inside of the potato slices can be parboiled to keep them light and fluffy.
- Fry the curry leaves in butter to add a rich aromatic kick to the sauce, and it balances the flavor.
- Use whole salted eggs rather than premade sauces to have total control over the seasoning.
What You Will Need
- 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)
About the Potatoes
Red potatoes are used for this recipe since they are readily available in the supermarket. However, any potato that has a high level of starch will work well.
Also, choose spuds with uniform lengths from end to end to make sure tat the chip sizes are consistent.
How to Make Salted Egg Potato Chips
- First, steam the salted egg yolks for 20 minutes, or until they are a solid orange.
- Use a fork to mash the cooked yolks. If you like some chunky bits in your coating, then leave some parts not mashed.
- Tip: Make sure they are still warm before you mash them. Once the yolks are cold, they will harden and become difficult to cut with a fork.
- Next, wash and slice the potatoes thinly. Cut them as thinly as possible, then soak them in water for 30 seconds to get rid of some of the starch.
- Tip: For this step, use a Mandoline.
- Bring a pot of water to a boil, then add the salt. Depending on the thickness of the potatoes, parboil them for 2 to 3 minutes. You need translucent slices.
- Note: By doing this, you can remove most of the starch from the potato, and allow it to cook through until the fried crisp is soft on the inside.
- Let the potatoes drain, then allow them to dry on a tray covered with clean kitchen towels or paper towels. Make sure they are dry as much as possible.
- Prepare a pot with enough oil for deep frying, and let the temperature reach up to 160°C (320°F).
- Cook the potato slices in small batches, until they are golden brown. Then, drain on paper towels and continue until you have cooked all of the potatoes.
- When you are cooking the last batch of potatoes, melt the butter in a saucepan or wok.
- Next, stir in the curry leaves, and cook for 20 seconds, or until it is fragrant.
- Pour the mashed yolks in, and stir until it is bubbling. Then, season them with salt, sugar, and chili flakes. Stir for another 20 seconds to properly incorporate the seasoning.
- Add the fried chips, and toss until they are evenly coated with the sauce.
- Salted Egg Chips can be served immediately, as-is.
Which type of potato is best for frying?
Russet potatoes are the best choice for frying because of their high starch and low moisture content. Therefore, its shape is stable when fried, and it remains crispy on the outside but fluffy on the inside.
What should I do if I don’t have salted egg yolks?
You can get yours at the Asian supermarket’s freezer section or from a specialty Chinese cured meat shop. However, if you don’t have that option, you can make your own.
What can I use as an alternative for curry leaves?
This recipe is most often prepared with curry leaves. However, basil or Thai basil can be used as an aromatic alternative.
Recipe Tips to Get The Crispiest Results
- A potato with high starch content is a good choice. A potato will have a more stable crisp if it has less moisture. Russet, Idaho, and Yukon Gold are the best choices.
- Double fry the chips. This technique is used for Japanese Karaage Chicken recipes. However, partially frying and then refrying makes things stay extra crispy.
- The heat should be kept between 160-180°C (320-356°F). Also, remember to turn the heat up if a new batch is added to the pan since it lowers the temperature of the oil. The temperature should not be too low, or else the slices won’t get crispy.
- The boiled potatoes should be dried as soon as possible. The less moisture the slices have, the more they will crisp up in oil.
- Red potatoes were used because they were readily available in our supermarket. However, any potato that has a high level of starch will work well for this recipe.
- So that your chip sizes are consistent, choose spuds with uniform lengths from end to end.