Salted Egg Crispy Slab

Salted Egg Emulco

Salted Egg Crispy Slab

Preparation Time

45 minutes

Cooking Time

40 minutes


20-25 pcs


Crispy Slab:

80gm Egg White
40gm Icing Sugar
2gm Salt

15gm Ground Almond
1gm Baking Soda

40gm Butter (melted)
30gm Low Protein Flour

25gm Almond Slice
15gm Almond Nibs
15gm Pumpkin Seed
15gm Black Sesame
15gm White Sesame
15gm Feulletine Crisp
15gm Chicken Floss
4gm GH Salted Egg Emulco

20gm Feulletine Crisp
20gm Chicken Floss
10gm Seaweed Crush



Crispy Slab:
1. Preheat the oven at 150 °C
2. Beat the egg white, sugar and salt together, then add in ground almond and baking soda.
3. Next, add  all the dry nuts on the prepared tray 30cm x 30cm, spread evenly.
4. Add in feulletine crisp, chicken floss and seaweed crush, spread on top 0n the mixture in the tray. Then, press it tightly.
5. Bake for 15 minutes
6. Once baked, flip the slab and cut into slices 4x7cm,
7. Then, bake again for another 25 minutes till crispy.

You’re ready to serve. Enjoy!

Note: keep in airtight container.

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