Century Egg Salad Recipe

By
Yvonne Ruperti
A photo of Yvonne Ruperti, a contributing writer at Serious Eats.
Yvonne Ruperti
Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and cookbook author. She is also an adjust professor of baking at the Culinary Institute of America in Singapore.
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Updated Aug. 30, 2018
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Yvonne Ruperti

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.

Recipe Facts

Active: 10 mins
Total: 10 mins
Serves: 2 servings

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Ingredients

  • 2 preserved eggs, peeled, rinsed, quartered lengthwise (see note)

  • 2 tablespoons vegetable oil

  • 2 tablespoons 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 chile, sliced

  • 1 scallion, sliced

  • 1/3 cup chopped cilantro leaves

Directions

  1. 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.

This Recipe Appears In

Nutrition Facts (per serving)
311 Calories
28g Fat
4g Carbs
12g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 311
% Daily Value*
Total Fat 28g 36%
Saturated Fat 5g 23%
Cholesterol 495mg 165%
Sodium 1069mg 46%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 12g
Vitamin C 5mg 24%
Calcium 69mg 5%
Iron 3mg 15%
Potassium 242mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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