THERE is no stopping the salted egg yolk craze just yet, as a world-renowned fast-food chain, KFC, joins in the fray by introducing Salted Egg Yolk Chicken in all KFC branches in the Philippines. It is the subject of the first “Egg-xecutive Order” of the first Filipino Colonel, veteran actor Ronaldo Valdez.
I have tried Salted Egg Potato Chips. I have also googled how to prepare Salted Egg Sauce and made both Salted Egg Chicken and Salted Egg Fish Fillet. I have likewise had generous bites of Choobi Choobi’s Salted Egg Shrimps (the shrimps have their skin on) during a media lunch and Shrimp Bucket’s own version of Salted Egg Shrimps (the shrimps are peeled) during a Zomato food tour of Bonifacio Global City.
So, when KFC recently launched its Salted Egg Yolk Chicken, I just had to try it. My elder sister Swanie, with whom my husband Raff and I are temporarily staying at the moment as he recovers from stroke, dialed KFC’s delivery hotline, and the Salted Egg Yolk Chicken arrived just in time for dinner.
KFC’s Salted Egg Yolk Chicken is actually the fast-food chain’s Hot & Crispy Chicken coated with salted egg yolk sauce. In the case of delivered orders, so that the crispy skin of the chicken does not become soggy with the sauce, the salted egg yolk sauce comes in a condiments container, just like gravy, and is served with garlic rice. Order it a la carte for Php99, or opt for the meal with mushroom soup and drink for Php115.
The sauce is undeniably salted egg yolk, slightly runny, with a mild flavor that does not overpower the chicken. It comes in a generous amount, so some of it can actually be smothered on the garlic rice should one decide to do so. Best eaten when chicken is still warm and the skin still crispy.