Salted Egg Yolk Cookies are a delightful treat that combine the classic sweetness of buttery cookies with the salty umami of salted egg yolks. These crumbly and delicious cookies are sure to satisfy your sweet tooth while also giving you a hint of savory flavor. The combination of sweet and salty makes these cookies an irresistible snack that everyone can enjoy! Whether you’re looking for a special treat for yourself or something to share with friends, Salted Egg Yolk Cookies are sure to be a hit!
For a cookies alternative, try Cranberry Almond Cookies and are also guaranteed crowd pleasers!
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WHAT IS SALTED EGG YOLK?
Salted egg yolk is a popular ingredient in many Asian cuisines. It is made by preserving duck eggs in brine or salt and then curing them for several weeks. The result is a salty, creamy egg yolk with a unique flavor and texture that adds depth to dishes like porridge, noodles, and custards. Salted egg yolk can also be used as a condiment or garnish to enhance the flavor of dishes such as dim sum, stir-fries, and curries.
The salted egg yolk now has become one of the most popular ingredients in the culinary world. It adds a unique flavor to dishes and can be used in a variety of ways, from adding a crunchy texture to savory dishes to giving desserts an extra sweetness. Its versatility makes it the perfect ingredient for everything edible these days, from salads and pasta dishes to cakes and cookies. With its rich flavor and creamy texture, salted egg yolk is sure to make every dish more delicious!
INGREDIENTS AND SUBSTITUTES
Ingredient quantities please refer to the recipes card (Click here)!
- salted egg yolks – These are from duck eggs and not chicken eggs. My neighborhood Chinese market sells vacuum-sealed packets of steamed salted egg yolks, so I can immediately use them as is. If your market is selling the raw eggs, you will need to crack the eggs, then steam the egg yolks for 10 minutes to cook them.
- Unsalted Butter – I always purchase unsalted butter so that I can control the amount of salt for my baby and any other recipes. But if you only have salted butter, then you can omit the salt in this recipe.
- Sugar – Sugar is an essential ingredient in this recipes. It is best to use either castor sugar or icing sugar. Castor sugar, can be milled using a setting on Thermomix® to create a finer powder that dissolves more easily.
RECIPES TIPS
- Bake the salted egg yolks. Did you know that baking salted egg yolk can give it an even more delicious taste? Baking salted egg yolk will give the dish a richer, more fragrant flavor compared to steaming it.
- Use good quality salted egg yolks. The flavor of your salted egg yolk cookies will depend on the quality of your salted egg yolks. Use fresh salted egg yolks for the best flavor. You can also make your own salted egg yolks by soaking fresh egg yolks in a mixture of salt and water for a few days.
- Use the right flour. Use all-purpose flour or cake flour for a tender and crumbly texture. Avoid using bread flour or pastry flour, which may result in a tougher texture.
- Don’t overmix the dough. Overmixing the dough can result in tough cookies. Mix the dough until it just comes together, then stop. By following the recipes timing, the cookies dough should have to come together. You may shape it together slightly after transferred to working surface.
- Chill the dough. Chilling the cookie dough before baking will help the cookies keep their shape and prevent spreading. You can chill the dough for at least 30 minutes or up to overnight.
- Brush with egg wash. For a shiny and golden finish, brush the cookies with egg wash before baking.
- Bake at the right temperature. Bake the cookies at 170°C for 10-12 minutes or until golden brown. Avoid over-baking, which can result in dry and crumbly cookies.
- Store in an airtight container. Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the cookies for up to a month.
MADE AHEAD INSTRUCTIONS
You can prepare the cookies dough ahead of time, shape the dough into a log, cover tightly, and refrigerate for up to 2 days or freeze up to 3 months.
STORAGE & REHEATING
Storing cookies is an essential part of baking. It is important to make sure that you store them properly in order for them to stay fresh and delicious. Before storing the cookies, make sure you cool them on a wire rack until completely cool. Then transfer the cookies to an air-tight container or bag so that they stay soft. Follow these simple steps and your cookies will remain fresh at room temperature for up to a week.
You can also store them in the refrigerator for up to 2 weeks. If you want to store the cookies for a longer period, you can freeze them for up to 2-3 months.
Reheating:
- If the cookies have been stored at room temperature, they can be reheated in a 170°C oven for 3-5 minutes to refresh them and make them slightly crispy.
- For cookies that have been stored in the refrigerator or freezer, allow them to come to room temperature first before reheating.
- If you prefer a softer texture, you can microwave the cookies for 10-15 seconds on medium power.
- You can also enjoy salted egg yolk cookies straight out of the fridge or freezer if you prefer them cold.
RECIPES FAQS
What if I don’t have any cookie cutter?
Baking cookies can be a daunting task, especially when you want make the perfect unique shape using cookies cutter. Another way to do is to shape cookie dough into a log. Then, wrap it with the cling film and chill it for at least an hour before baking. This will help your dough hold its shape better while baking, use a sharp knife to cut the cookie dough log into 5 mm thick slices and arrange on prepared baking sheets. Apply egg wash, garnish, and bake.
Can I substitute the salted egg yolks with regular egg yolks?
No, salted egg yolks have a distinct flavor that regular egg yolks do not have. The flavor of the salted egg yolks is what gives the cookies their unique taste.
Can I freeze the cookie dough?
Yes, you can freeze the cookie dough for up to 3 months. Wrap it tightly in plastic wrap and store it in an airtight container or freezer bag.
How long do the cookies last?
The cookies can be stored at room temperature for up to a week, in the refrigerator for up to 2 weeks, or in the freezer for up to 2-3 months.
Can I use a different type of flour?
All-purpose flour or cake flour is recommended for salted egg yolk cookies to achieve a tender and crumbly texture. Using a different type of flour may result in a different texture.
Can I adjust the portion size of the recipes?
You can adjust the recipe by clicking the serving size in the recipe in recipes card to your liking!
If you can find the exact portion that you like, you can, also, adjust this in manual mode. Please do not pass the max line indicated inside of the mixing bowl. The capacity of the mixing bowl is 2.2 liters.
This recipes is compatible with which model of Thermomix®?
This recipes suitable for TM31 / TM5 / TM6
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Thermomix® TM6RM7,488.00
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RECIPES CARD
Salted Egg Yolk Cookies
Salted egg yolk cookies are a unique and delicious twist on traditional butter cookies. The cookies are made with a mixture of salted egg yolks, butter, flour, and sugar, resulting in a rich and crumbly texture with a savory and slightly salty flavor.
Place the salted egg yolk into Thermomix® mixing bowl and chop, Turbo | 2 sec. Transfer into a bowl and set aside.
Add sugar into mixing bowl and grind for 10sec | speed 10.
Add butter, and mix for 40 sec | Speed 3.
Add flour, milk powder, salt, baking powder and reserved salted egg yolks and mix 45 sec | Speed 4. Scrape down sides of mixing bowl with spatula. Mix again for 10 sec | Speed 4.
Transfer dough onto a lightly floured mat or work surface and roll out dough to a 5 mm thickness, wrap with a plastic wrapper and refrigerate for 30 minutes.
Preheat the oven to 170°C.
Cut the dough into pieces using a cookie cutter. Place them onto prepared baking tray about 1 inch apart from each other, brush each cookies with egg wash and sprinkle with some white sesame seeds and bake for 18-20 minutes (170°C), or until biscuits are light golden brown. Let them cool on the baking sheet for 5 minutes. Transfer onto a wire rack and allow to cool completely before storing into a container.
Ingredients
Directions
Place the salted egg yolk into Thermomix® mixing bowl and chop, Turbo | 2 sec. Transfer into a bowl and set aside.
Add sugar into mixing bowl and grind for 10sec | speed 10.
Add butter, and mix for 40 sec | Speed 3.
Add flour, milk powder, salt, baking powder and reserved salted egg yolks and mix 45 sec | Speed 4. Scrape down sides of mixing bowl with spatula. Mix again for 10 sec | Speed 4.
Transfer dough onto a lightly floured mat or work surface and roll out dough to a 5 mm thickness, wrap with a plastic wrapper and refrigerate for 30 minutes.
Preheat the oven to 170°C.
Cut the dough into pieces using a cookie cutter. Place them onto prepared baking tray about 1 inch apart from each other, brush each cookies with egg wash and sprinkle with some white sesame seeds and bake for 18-20 minutes (170°C), or until biscuits are light golden brown. Let them cool on the baking sheet for 5 minutes. Transfer onto a wire rack and allow to cool completely before storing into a container.
