Note: preserved eggs (aka century eggs or hundred-year-old eggs) can be found in most Chinese markets with a refrigerated section. Occasionally they can be found pasteurized and stored at room temperature.
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore as a freelance writer for Time Out Singapore. Check out her blog: shophousecook.com. Follow Yvonne on Twitter.
- Yield:serves 2
- Active time: 10 minutes
- Total time:10 minutes
- 2 preserved eggs, peeled, rinsed, quartered lengthwise (see note above)
- 2 tablespoons vegetable oil
- 2 tablespoon soy sauce
- 2 teaspoons water
- 2 teaspoons rice vinegar
- 2 teaspoons sesame oil
- 1/4 teaspoon salt
- 1/8 teaspoon granulated sugar
- 1 medium clove garlic, sliced
- 1 red thai chili, sliced
- 1 scallion, sliced
- 1/3 cup chopped cilantro leaves
Arrange preserved eggs on plate. In medium bowl, whisk vegetable oil, soy sauce, rice vinegar, sesame oil, salt, sugar, and garlic. Pour over eggs and sprinkle with chili, scallion, and cilantro. Serve.