[Photograph: 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.
Read more: Singapore Stories: Century Egg Salad
- Yield:serves 2
- Active time: 10 minutes
- Total time:10 minutes
Ingredients
- 2 preserved eggs, peeled, rinsed, quartered lengthwise (see note)
- 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
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
Singapore Stories: Century Egg SaladAll products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.
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