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31 May 2011

Salted egg salad

As mentioned in my previous blog post, here is the recipe for super-easy salted egg salad, a Filipino staple especially for informal gatherings (such as a beach picnic), and is great with grilled food.

You can adjust the quantities if needed.  Some people like lots of tomatoes with a bit of salted egg, while others love munching on the onions and eggs.  The quantity listed below is good for 3 people.
2 red eggs
2 tomatoes
1 medium onion

Slice the red egg into two, then scoop out the preserved egg using a spoon.  Chop up into smaller pieces if desired.  Set aside.

Slice the tomatoes as well as the onion and mix these two together.

Serve the red eggs in a separate bowl, and the onion-tomato mix in another.  This helps prevent the eggs from becoming soggy due to the tomato's water content, plus people can get the portions they want.

(Oh, and if salted eggs are not available from your favourite store, then make some!)

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