Food Trend: Salted Egg Yolk Fillings
When Hong Kong’s Urban Bakery began filling its piping hot croissants with a gooey molten custard made from salted egg yolks, the salty-sweet combo kicked off the unlikeliest of food crazes that has spread, as it were, through the region. Singapore’s pastry chefs have led the way with extraordinarily inventive ways of folding the sunny umami filling into every imaginable dessert and pastry. Die-hard fans rank the success of each experiment according to how well the crust stands up to the task of containing the filling without turning into a stodgy mess, and the viscous quality of the ooze when the pastry is cut open.Lines form early for Toast Box’s Golden Lava Egg Tart, whilst a turf war rages between local cafés Antoinette and Flavour Flings over who makes the better salted egg yolk croissant. Meanwhile, the golden ooze is showing up in waffles, cookies, muffins, rainbow cakes and, this past Easter, hot cross buns.
From “Good Egg” by Daven Wu in Wallpaper, 2016; Photo by Adrian Samson
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