However, before you whip up a salted egg feast or crack open a packet, note that salted egg yolk is high in sodium and cholesterol.
Ms Bibi Chia, principal dietitian of Raffles Diabetes and Endocrine Centre, says: "I would not suggest eating more than two or three a week and not more than one a day."
Each salted egg has about 180mg of cholesterol and 700mg of sodium. The daily recommended intake for cholesterol is less than 300mg, while that for sodium is less than 2,000mg.
She cautions that it is "easy to overeat" salted egg snacks (100g of the fish skin has about 52g of fat, 23g of saturated fat and 630mg of sodium).
Housewife Sarah Koh, 45, a fan of salted egg yolk fish skin, says: "I have queued for the fish skin from Irvins so that I can give it to my Singaporean friends living overseas. It is quite an indulgence, so I would just buy the small packets for myself.
"I've also tried brands such as Tiny Red Dot and The Golden Duck Co. I've tried to make it before, but it's way too much work, so I'm more than happy to pay for it."
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Salted egg yolk fish skin
1. East Ocean Teochew Restaurant
Price: $19 for 200g
Where: 05-08 Ngee Ann City, 391A Orchard Road, open: 11.30am to 3pm (weekdays), 10am to 3pm (weekends and public holidays), 6 to 11pm daily
Info: Call 6235-9088 or go to www.eastocean.com.sg
Score: 67 out of 80
Verdict: A clear winner for the fish skin category as all the judges noted the "well-balanced" flavour of the salted egg yolk. After tasting it, chef Aitor Jeronimo Orive said: "It is not too sweet. This one is way ahead of the rest and in another league. You can really taste the salted egg yolk."
The Straits Times Life editor Tan Hsueh Yun added that the fish skin has "just the right amount of spice".
2. Irvins Salted Egg
Price: $8 for 105g, $16 for 230g
Where: Outlets include 02-K3 Westgate, B1-59 Raffles Xchange and L1-K3 Orchardgateway, various opening hours, but best to go by 10am
Info: irvinsaltedegg.com
Score: 54½ out of 80
Verdict: The salted egg yolk flavour also shone through with Irvins Salted Egg Fish Skin, although Ms Tan would prefer it to be less sweet and more spicy. She said: "I can see the curry leaves and chilli, but the flavours need to come through more."
Food critic Wong Ah Yoke said: "This tastes good, but I wish that the skin was thinner."
3. Pacific Crispy Fish Skin
Price: $6.95 or $7 for 60g (price varies depending on location)
Where: People's Garden, 40 Lorong 1 Realty Park (open 9am to 4pm, Mondays to Saturdays, closed on Sundays); Caltex and SPC petrol stations, Sheng Siong supermarkets and online at Qoo10
Info: www.causewaypacific.com Score: 53 out of 80
Verdict: All four judges found this fish skin to be too sweet. Mr Wong said: "The sweetness hits you first, then the other flavours come out."
Chef Kenjiro Hashida found the chip "slightly spicy", but moreish.
Ms Tan said: "While it is too sweet, it still has a good salted egg yolk flavour. A little less sugar and it will be perfect."
Salted egg yolk potato chips
1. Aunty Esther's
Price: $8.80 for a 100g packet (promotion price: $8), $16.80 for a 200g jar (promotion price: $16)
Where: Until Tuesday at Level B2 Takashimaya Department Store, Food Hall; Thursday to Feb 14 at Level B2 Takashimaya Square (Chinese New Year Festive Celebrations fair)
Info: Call 6222-4779 or order online at auntyesthers.com
Score: 62½ out of 80
Verdict: This was the unanimous winner. Chefs Hashida and Orive noted the "good balance" of flavours. Ms Tan said: "You definitely get the salted egg yolk flavour, and there's just the right amount of salt." Mr Wong Ah Yoke and chef Orive agreed that there could be more flavour from the curry leaves. Also, the packet had a small ball of salted egg yolk inside - a major plus point.
2. Irvins Salted Egg
Price: $8 for 105g, $16 for 230g
Where: Outlets include 02-K3 Westgate, B1-59 Raffles Xchange and L1-K3 Orchardgateway, various opening hours, but best to go by 10am
Info: irvinsaltedegg.com
Score: 60 out of 80
Verdict: A close runner-up, the judges all applauded the chips' texture.
Mr Wong added: "I like the texture, but the salted egg yolk flavour is a bit mild."
3. Yolkalicious
Price: $4.50 for a 65g packet
Where: Order online at www.yolkalicious.com and go to www.facebook.com/yolkalicious for updates on pre-orders. Order two days in advance.
Score: 52 out of 80
Verdict: Compared with the rest of the chips, this one looks like a "normal" chip, pointed out chef Orive, as it does not seem to have the orange tinge of the salted egg yolk on many other chips. However, the judges were pleasantly surprised that the salted egg yolk flavour was still prominent. Mr Wong said: "There is a good balance of sweet and spicy flavours, although it is not very crispy. You can taste the egg yolk, as well as the potato."
Chef Hashida found it a tad spicy, but added that "the chips make you want to eat more".
Snacks with a personal touch
Brands that have names attached to them lend a personal touch, especially when it comes to food.
So, it is good to know that the "Aunty Esther" behind the brand is not a fictitious character, but a soft-spoken 57-year-old who is no stranger to the food and beverage scene.
Ms Esther Chew - who has baking experience and honed her cooking skills when her father used to run a seafood restaurant - has also worked with other companies that manufacture salted egg yolk snacks.
She is the production director for snack company Foodstuff Unlimited Co, which started in November last year.
It specialises in salted egg yolk potato crisps and fish skin, which is selling at at a pop-up booth at Takashimaya Department Store's Food Hall under the Aunty Esther's brand.
Consumers can also buy the products online. Its products are also sold in other Asian markets, including Hong Kong, Shanghai, Thailand and the Philippines.
Sales of the chips and skin are already hitting more than 1,000 packets a day. She has a salted egg yolk sauce in the pipeline as well.
For the Chinese New Year period, Aunty Esther's is selling a selection of goodies, including kueh bangkit ($13), pineapple tarts ($18) and love letters ($18).
Ms Chew says: "There is huge demand for the product and the market is still in its infancy. It is a niche product which is gaining attention from locals and tourists.
"Singaporeans have discerning palates and they will be able to tell the difference between a premium product and run-off-the-mill ones."
Lack of halal options led her to make her own