“I became obsessed with salted egg yolk sauce after trying it at a restaurant in Singapore. It has an incredible, full-bodied flavour, a rich and velvety texture,” says cookery writer Julie Lin.
“There’s something so satisfying about salting your own egg yolks. The transformation of the yolk, as it solidifies, reminds me of an orange fruit pastille. Combined with evaporated milk – an ingredient used a lot in Malaysia due to the lack of fresh dairy farms – the richness is irresistible.”
