Separate the eggs. Set aside the whites for another use. Sprinkle a layer of fine salt into half of the cracked egg shells, then gently transfer the yolks into the shells. Completely cover the yolks with another layer of fine salt. Wrap in plastic and refrigerate overnight.

When ready to use, rinse the salt with cold running water. Dry off on paper towels. They will look bright, almost translucent orange. To make into powder, place yolks on a sheet tray and bake for 10 minutes at 300°F. Pull out of the oven, mash, and return to the oven to cook for another 5 minutes. Turn oven off. Transfer cooked egg yolks to a food processor and pulse until fine. Transfer powder back into a sheet tray and spread powder into an even layer. Return to the oven and leave to dry. You’ll know it’s ready when the powder does not stick to your fingers. Store in an airtight container and refrigerate if not using right away.

Using a pair of sharp kitchen shears, clip the skin from the bottom of the drumettes. Push the meat and skin down towards the opposite end of the bone to create the lollipop shape.

Lightly season with salt and pepper. Coat in baking powder.

Lay on a greased rack (this will ensure that the crispy skins will not stick when baked) for air circulation. Refrigerate for a minimum of 4 hours, best overnight. When the chicken lollipops feel “tacky”, they're ready for baking.

Bake at 450°F for 30-35 minutes. Note that each oven is different so check every so often. Once golden, flip, and bake for another 10-15 minutes.

Over medium heat, melt butter, and coconut oil. Add garlic and sliced chili. Cook until aromatic. Add salted egg yolk powder. Note that once the powder (or cooked and mashed egg yolk) hits the hot butter, it will start to foam.

Add curry leaves and cook until the foam settles and the sauce turns mustard-y in color.

To serve, coat the chicken lollipops with sauce. Enjoy!