Plan ahead: the magic of salted egg yolks takes four to five weeks to set in (or, seek them out online or at a Chinese market). <br /> <br />But it's worth the wait (or the special order!). During a time of year when it's easy, here in this part of the world, to enjoy (or berate) pumpkin in the form of lattes and cookies and quick breads and stews, this dish is a reminder of how savory and fresh-tasting (yes, even with the frying) it can be. The finished dish is eggy in flavor but not texture, squash-sweet but with a slap of salt, and oily in the right way. <br /> <br />And despite the name "salted egg yolks," the yolks themselves are less salty than they are, well, richly eggy—the flavor of a hard-boiled egg yolk but with none of the chalky texture (that I personally despise). <br /> <br />Adapted from the blog <a href="http://eatwhattonight.com/2016/04/crispy-salted-egg-yolk-pumpkin/">Eat What Tonight</a href>.

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