How to make Chinese Style Egg Salad -
Eggs boiled in tea decoction and served with mayonnaise-red chilli sauce dressing.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Eggs (अंडे), Tea Leaves (चाय की पत्ती )
Cuisine : Chinese
Course : Salads
You can also find more Salads recipes like Apple Baby Spinach and Blue Cheese Salad Noodle Salad Sour and Spicy Corn Salad Corn And Bean Twosome
Chinese Style Egg Salad Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 7-8 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Chinese Style Egg Salad Recipe
Eggs hard boiled 6
Tea Leaves 2 teaspoons
Star anise 1
Cinnamon stick 2 inches
Soy sauce 1 tablespoon
Spring onion bulbs 3-4
Iceberg lettuce leaves 3-4
Sesame oil for drizzling
Sesame seeds toasted to sprinkle
For dressing
Eggless mayonnaise 2 tablespoons
Red chilli sauce 1 tablespoon
Lemon juice 2 teaspoons
Method
Step 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.
Step 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.
Step 3
Peel the eggs and transfer them into a bowl. Wash the eggs in fresh water to remove the shells completely.
Step 4
Slice the spring onion bulbs.
Step 5
Roughly tear lettuce leaves and put into another bowl. Add spring onion bulbs and mix well.
Step 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.
Step 7
Quarter the eggs.
Step 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.
Step 9
Drizzle sesame oil, sprinkle sesame seeds and serve immediately.
Nutrition Info
Calories : 785 Kcal
Carbohydrates : 11.1 gm
Protein : 40.2 gm
Fat : 62.1 gm
Other : Vitamin B12-5.4mcg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
