More Breadcrumbs

Century Egg Salad Recipe

Singapore Stories
Yvonne Ruperti
Century Egg Salad Recipe

[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. 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 Salad

This post may contain links to Amazon or other partners; your purchases via these links can benefit Serious Eats. Read more about our affiliate linking policy.

Comments
ADD A COMMENT

Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

PREVIEW YOUR COMMENT