Let the Salted Egg Yolk Croissant War Begin

Straits Times ^ | 1/29 | Kenneth Goh

[Axenolith]

Shitchyea!

[KGeorge]

LOL I know what you mean.

[Rockpile]

They look great but six and a half bucks? What, are they wrapped in gold foil?

[Ken H]

Now that sounds like some real food. I bet it would catch on over here.

[kalee]

Weren’t you the one that started it? ;)

[Daniel Ramsey]

While i was in Australia last month all the eggs had yolks nearly red in color, back home in America they are yellow.

The Aussie eggs were far better, i suspect because the chickens were free range on the red earth soil of Oz.

[Gene Eric]

Sounds good, but likely...

25 grams of carbs
280 mg of cholesterol
500 mg of sodium

Sucks to be diabetic and almost old...

My alternative is an egg grilled in a teaspoon of olive oil.

My breakfast favorite used to be a chocolate filled croissant. Yummy ;)

[MomwithHope]

All those sound yummy. I prefer puff pastry sheets myself, cut into 4ths and folded make a great turnover, filled with either sweet or savory.

[Califreak]

Sausage(or bacon!), egg and cheese croissanwiches.

Nummy!

[Roses0508]

Oh my! Going to try this Sunday.

[AbolishCSEU]

Mardi Gras is just around the corner. Starting my king cake engine.

[floozy22]

Vive le croissant!

[pax_et_bonum]

As long as I have the perfect full-fat cream cheese, the less-than-perfect bagel is acceptable!

;-)

[Ditter]

That sounds delish................. but who doesn’t salt their egg yolks?

[pax_et_bonum]

It’s irresistible.

I got the recipe from my former boss. When we had division pot-lucks we all knew to get our piece of sopapilla cheesecake to hide in our desks before having our main course because if we waited the cheesecake was gone.

:-)