Friday, April 14, 2006
Recipe: Century Egg Salad
I have always liked century eggs. Even as a child when most children were squimish about eating the black and grey egg that was a hundred years old. I actually believed it took a hundred years for the egg to turn that way, hence the name century egg. Of course it doesn't, if it did it would be in a museum and not on the dinner plate!
You will need some Chinese cabbage, also called Napa cabbage, 1 century egg per person and Miso Dressing. Very simple recipe, quick to prepare and satisfying. The crunchy cabbage and miso dressing goes well with the bite size pieces of century egg.
Cook the century egg the way you would for a hard boiled chicken egg, leaving the outer layer of hardened brown clay on. Then peel the way you would an ordinary boiled egg.
Sliced the cabbage crosswise into thin strips. Then slice the egg in half and quarter each half.
Fill a bowl with half of the cabbage, drizzle with miso dressing (not too much, it could get too salty), top with the rest of the cabbage and century egg. Drizzle with more dressing.