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

Cook Time 5

Servings

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