Ingredients
Yields: 4 toasts
- 45 g salted egg yolks
- 60 g unsalted butter - softened
- 30 g sugar
- 20 g milk powder
- 15 g cornstarch
- 2 g salt
- 40 ml heavy cream
- 8 slices white bread
- 1 egg
Method
- Steam the salted egg yolks for 15 minutes, or until fully cooked.
- Transfer the yolks to a bowl and mash with a fork. Pass the mashed yolks through a fine-mesh sieve to achieve a smooth texture. Add the softened butter, sugar, milk powder, cornstarch, salt, and heavy cream. Mix until smooth and well combined.
- Brush the edges of a slice of bread with egg wash. Place a generous spoonful of the salted egg yolk filling in the centre. Top with a second slice of bread and gently press around the edges to seal. Repeat with the remaining bread and filling.
- Bake in a preheated 180°C (350°F) oven for 12 minutes, or until the bread is golden brown and crisp.
- Serve immediately while warm, allowing the salted egg filling to remain soft and creamy.
