How to make Chinese Style Egg Salad -

Eggs boiled in tea decoction and served with mayonnaise-red chilli sauce dressing.

Sanjeev Kapoor

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

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Chinese Style Egg Salad

Chinese Style Egg Salad Recipe Card

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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.

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MasterChef Sanjeev Kapoor

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.