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.
2 red eggs
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!)