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Potato with Salted Egg Yolk

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 1x
  • Category: Side Dish
  • Cuisine: Chinese


Potato with Salted Egg Yolk is a Chinese dish of twice cooked potatoes, first by lightly coating it with seasoned cornstarch then tossing it in a creamy, mildly spiced salted duck egg yolks.


Units Scale
  • 400 grams Russet potatoes or Agria potatoes, cut into thin wedges
  • 5 pcs cooked salted duck egg yolks, mashed with a fork
  • 2 tbsp milk
  • 2 sprigs curry leaves
  • 1 pc bird’s eye chilli, minced
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 tsp white pepper
  • 1 egg, lightly beaten
  • 1/4 cup cornstarch
  • 1 tsp minced garlic
  • oil


  1. In a bowl combine sugar, salt, and white pepper, add the potatoes and toss.
  2. Add the beaten egg and stir to coat potatoes evenly.
  3. Place cornstarch on a shallow plate then gently roll potatoes to evenly coat in a thin layer of cornstarch.
  4. In a wok heat enough oil for deep frying, once oil hits 180C deep fry potatoes until golden brown.
  5. Remove from wok, drain potatoes of excess oil then set it aside.
  6. Prepare the egg yolk sauce, using the same wok remove but 3 tablespoons of oil then sauté garlic, chillies and curry leaves until aromatic.
  7. Add mashed egg yolks and milk, cook until it starts to foam, reduce heat to low then add the potatoes. Stir to coat.
  8. Remove from heat then serve.