FLA­VOR: SALTED EGG

F&B World - - PHOTO FEATURE -

What used to com­monly com­ple­ment our silogs has been trans­formed into a num­ber of in­ter­est­ing mu­ta­tions. From ice cream

and cakes to crois­sants with cus­tard fill­ings and roasted pig rice stuff­ing, the ad­dict­ing fla­vor of salted egg just begs to be added to prac­ti­cally any dish. And it al­most did this year. Among the more suc­cess­ful interpretations are th­ese Eat My Spuds potato chips by chefs Den­nis Hipolito and Penk Ching. It comes in truf­fle and spicy

pork floss vari­ants, but the base fla­vor is, yes, salted egg yolk.

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