Century Egg Salad Recipe

This Century Egg Salad is a quick and easy recipe that takes just 20 minutes to prepare. It beautifully combines the crunchy freshness of cucumbers with the unique creaminess of century eggs. Tossed in a savory, slightly spicy dressing, it’s a perfect cold appetizer or side dish that’s easy to make and full of texture.

What are centry eggs

I don’t know why they’re called century eggs, but don’t be confused; they’re not actually a hundred years old!

The name refers to the traditional method of preserving and preparing the eggs, which dates back centuries in Chinese culture. Century eggs are usually made by curing duck, chicken, or quail eggs in a mixture of clay, ash, salt, and quicklime, giving them their distinctive dark color and unique flavor. Despite the name, they typically only take a few weeks to prepare.

Century eggs are incredibly versatile in Chinese cuisine and can be used in many ways. They are often enjoyed on their own, added to Century Egg and Lean Pork Congee, a traditional Chinese breakfast, paired with tofu, or featured in dishes like Century Egg Salad.

For this recipe, I use quail eggs, which are smaller, so I don’t slice them. If you’re using regular century eggs, be sure to cut them into quarters.

In addition to the century eggs, I also add cucumber. I place the cucumber in a resealable bag and gently smash it with a knife to avoid any mess.

We believe that smashing the cucumber increases its surface area, allowing it to absorb more dressing and become even more delicious.

Customized Salad Dressing

For the dressing, I use a simple all-purpose Chinese salad dressing that’s versatile enough for a variety of dishes.

It works beautifully in wood ear mushroom salad or can be added to noodles for extra flavor.

To enhance the flavors, I pour hot oil over the ingredients, a common technique in Chinese cooking. This method is often used in sauces for steamed fish and really brings out the aroma and richness of the dressing, making any dish more enjoyable.

If you’re not a fan of spicy flavors, feel free to use less bird’s eye chili or omit it altogether.

Ingredients:

• 2 cucumbers
• 18 century eggs (I use quail eggs in this recipe)
• 1 tsp salt
• 50g carrot, julienned
• 50g cilantro, chopped

Dressing:

• 2 tsp garlic, minced
• 1 tsp green onion, chopped
• ½ tsp sugar
• 5 bird’s eye chili, chopped
• 5 tsp cooking oil
• 4 tsp light soy sauce
• 3 tsp black vinegar
• 2 tsp sesame oil
• 1 tsp oyster sauce
• 1 tsp white sesame seeds

Instructions:

1. Prepare the cucumbers:

• Wash the cucumbers thoroughly and cut off both ends.
• Cut the cucumbers into three small sections.
• Place the cucumber pieces in a plastic bag or between two sheets of cling wrap. Gently smash them using a rolling pin or the flat side of a knife. Smashing makes the cucumbers absorb the dressing better without splattering juice.After smashing, cut the cucumbers into smaller sections.
• Transfer the smashed cucumbers to a bowl. Add 1 tsp of salt, mix well, and let them sit for about 20 minutes to release excess water and enhance the crunchy texture.

2. Make the dressing:

• In a bowl, combine 2 tsp minced garlic, 1 tsp chopped green onion, ½ tsp sugar, and 5 chopped bird’s eye chili.
• Heat 5 tsp oil in a pan until it’s about 70-80% hot (you’ll see light smoke rising from the oil).
• Pour the hot oil over the garlic and chili mixture. Stir it to release the aromas.
• Add 4 tsp light soy sauce, 3 tsp aged vinegar, 2 tsp sesame oil, 1 tsp oyster sauce, and 1 tsp white sesame seeds. Stir until well combined to create the dressing.

3. Prepare the century eggs:

• Carefully peel the century eggs, being mindful not to break them.
• Rinse the peeled eggs under running water to remove any remaining residue, then pat them dry.
• Cut the century eggs into quarters or halves, depending on preference.

4. Assemble the salad:

• After 20 minutes, drain the cucumbers and lightly squeeze them to remove any excess water.
• Add the century eggs, 50g julienned carrot, and 50g chopped cilantro to the bowl.
• Pour the prepared dressing over the ingredients and gently toss everything together, ensuring the cucumbers, eggs, and vegetables are evenly coated in the flavorful sauce.

5. Serve:

• Transfer the salad to a serving plate or bowl.

Notes:

• Smashing cucumbers: Be gentle when smashing them. Over-smashing could cause the cucumbers to lose their crispness and look unappealing.
• Marinating cucumbers: The 20-minute marination is key to drawing out excess water and creating a fresh, crunchy texture. Be careful not to marinate them too long, as they may become too salty.
• Handling century eggs: Century eggs are delicate, so handle them carefully to avoid breaking. If the eggs emit an unusual smell or show signs of spoilage, it’s best to replace them.
• Dressing preparation: The oil temperature should be just right—not too hot to burn the garlic and chili but hot enough to release the aromatic flavors.
  

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  Century Egg Salad Recipe

  This Century Egg Salad is a quick and easy recipe that takes just 20 minutes to prepare. It beautifully combines the crunchy freshness of cucumbers with the unique creaminess of century eggs. Tossed in a savory, slightly spicy dressing, it's a perfect cold appetizer or side dish that's easy to make and full of texture.

  Course Salad

  Cuisine Chinese

  Prep Time 15 minutes minutes

  Cook Time 5 minutes minutes

  Servings 4

  Calories 385kcal

  Ingredients

  • 2 cucumbers
  • 18 century eggs I use quail eggs in this recipe
  • 1 tsp salt
  • 50 g carrot julienned
  • 50 g cilantro chopped

  Dressing:

  • 2 tsp garlic minced
  • 1 tsp green onion chopped
  • ½ tsp sugar
  • 5 bird's eye chili chopped
  • 5 tsp hot oil
  • 4 tsp light soy sauce
  • 3 tsp black vinegar
  • 2 tsp sesame oil
  • 1 tsp oyster sauce
  • 1 tsp white sesame seeds

  Instructions

  Prepare the cucumbers:

  • Wash the cucumbers thoroughly and cut off both ends.
  • Cut the cucumbers into three small sections.
  • Place the cucumber pieces in a plastic bag or between two sheets of cling wrap. Gently smash them using a rolling pin or the flat side of a knife. Smashing makes the cucumbers absorb the dressing better without splattering juice.After smashing, cut the cucumbers into smaller sections.
  • Transfer the smashed cucumbers to a bowl. Add 1 tsp of salt, mix well, and let them sit for about 20 minutes to release excess water and enhance the crunchy texture.

  Make the dressing:

  • In a bowl, combine 2 tsp minced garlic, 1 tsp chopped green onion, ½ tsp sugar, and 5 chopped bird's eye chili.
  • Heat 5 tsp oil in a pan until it's about 70-80% hot (you'll see light smoke rising from the oil).
  • Pour the hot oil over the garlic and chili mixture. Stir it to release the aromas.
  • Add 4 tsp light soy sauce, 3 tsp aged vinegar, 2 tsp sesame oil, 1 tsp oyster sauce, and 1 tsp white sesame seeds. Stir until well combined to create the dressing.

  Prepare the century eggs:

  • Carefully peel the century eggs, being mindful not to break them.
  • Rinse the peeled eggs under running water to remove any remaining residue, then pat them dry.
  • Cut the century eggs into quarters or halves, depending on preference.

  Assemble the salad:

  • After 20 minutes, drain the cucumbers and lightly squeeze them to remove any excess water.
  • Add the century eggs, 50g julienned carrot, and 50g chopped cilantro to the bowl.
  • Pour the prepared dressing over the ingredients and gently toss everything together, ensuring the cucumbers, eggs, and vegetables are evenly coated in the flavorful sauce.

  Serve:

  • Transfer the salad to a serving plate or bowl.

  Nutrition

  Calories: 385kcal | Carbohydrates: 8g | Protein: 27g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 737mg | Sodium: 1257mg | Potassium: 619mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4158IU | Vitamin C: 19mg | Calcium: 155mg | Iron: 4mg