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Chinese Style Egg Salad

Eggs boiled in tea decoction and served with mayonnaise-red chilli sauce dressing. This recipe is from FoodFood TV channel

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Chinese Style Egg Salad

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Main Ingredients Eggs , Tea Leaves
Cuisine Chinese
Course Salads
Prep Time 7-8 hour
Cook time 41-50 minutes
Serve 4
Taste Tangy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Chinese Style Egg Salad

  • 6 Eggs hard boiled
  • 2 teaspoons Tea Leaves
  • 1 Star anise
  • 2 inches Cinnamon stick
  • 1 tablespoon Soy sauce
  • 3-4 Spring onion bulbs
  • 3-4 Iceberg lettuce leaves
  • for drizzling Sesame oil
  • to sprinkle Sesame seeds toasted
  • For dressing
  • 2 tablespoons Eggless mayonnaise
  • 1 tablespoon Red chilli sauce
  • 2 teaspoons Lemon juice
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Method

  1. Heat 2 cups water in a deep non-stick pan. Add tea leaves, star anise, cinnamon stick and soy sauce, mix well and let it come to a boil.
  2. Roughly crack the shells of the eggs with the back of the spoon and add to the pan. Cover and cook for 40-50 minutes. Switch off the heat and leave the eggs in this water for atleast 3-4 hours or overnight. Drain the water.
  3. Peel the eggs and transfer them into a bowl. Wash the eggs in fresh water to remove the shells completely.
  4. Slice the spring onion bulbs.
  5. Roughly tear lettuce leaves and put into another bowl. Add spring onion bulbs and mix well.
  6. For dressing, put eggless mayonnaise, red chilli sauce and lemon juice in a small bowl and mix well. Add this to the lettuce-spring onion mixture and mix well.
  7. Quarter the eggs.
  8. Spread the lettuce-spring onion mixture on a serving platter to make a bed and place the eggs over it with the yolk side facing down.
  9. Drizzle sesame oil, sprinkle sesame seeds and serve immediately.

Nutrition Info

Calories 785
Carbohydrates 11.1
Protein 40.2
Fat 62.1
Other Fiber Vitamin B12-5.4mcg