Century Egg Salad Recipe

Century eggs: These are preserved eggs with a unique flavor and texture, often found in Asian grocery stores.

Cucumber: Fresh and crunchy, it adds a refreshing element to the salad.

Tomatoes: Juicy and sweet, they balance the richness of the century eggs.

Soy sauce: A salty, umami-rich sauce that forms the base of the dressing.

Sesame oil: Adds a nutty flavor to the dressing.

Rice vinegar: Provides a tangy kick to the dressing.

Sugar: Balances the flavors in the dressing with a touch of sweetness.

Garlic: Adds a pungent, aromatic element to the dressing.

Cilantro: Fresh and herbaceous, it adds a burst of flavor and color to the salad.

To enhance the flavor of the century eggs, consider marinating them briefly in a mixture of soy sauce and rice vinegar before adding them to the salad. This will allow the eggs to absorb more of the dressing's savory and tangy notes, making each bite more flavorful. Additionally, ensure that the cucumber is thoroughly dried after julienning to prevent excess water from diluting the dressing.

• century eggs - Substitute with hard-boiled eggs: Hard-boiled eggs provide a similar texture, though they lack the unique flavor of century eggs. You can add a bit of soy sauce to mimic some of the umami notes.

• julienned cucumber - Substitute with julienned zucchini: Zucchini has a similar texture and mild flavor, making it a good alternative to cucumber.

• diced tomatoes - Substitute with diced red bell peppers: Red bell peppers offer a similar color and a sweet, slightly tangy flavor that complements the salad well.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and has a similar salty, umami flavor.

• sesame oil - Substitute with olive oil: Olive oil provides a different flavor profile but can still add richness to the salad. Add a few toasted sesame seeds to retain some sesame flavor.

• rice vinegar - Substitute with apple cider vinegar: Apple cider vinegar has a similar acidity and can provide a slightly fruity note to the salad.

• sugar - Substitute with honey: Honey adds sweetness and a bit of complexity to the dressing, similar to sugar.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh, pungent kick of minced garlic.

• chopped cilantro - Substitute with chopped parsley: Parsley offers a fresh, slightly peppery flavor that can stand in for cilantro, though it lacks the citrusy notes.

• Allow the century egg salad to cool to room temperature if it was chilled before serving.
• Transfer the salad to an airtight container to maintain its freshness and prevent any odors from permeating your fridge.
• Store the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this period, the cucumber and tomatoes may start to lose their crispness and the flavors might not be as vibrant.
• If you wish to prepare the salad in advance, consider storing the dressing separately. Combine the soy sauce, sesame oil, rice vinegar, sugar, and minced garlic in a small jar and refrigerate. Mix the dressing with the century eggs, cucumber, tomatoes, and cilantro just before serving to maintain the best texture and flavor.
• Freezing is not recommended for this salad as the texture of the century eggs and vegetables will degrade, resulting in a less appetizing dish. The cucumber and tomatoes will become mushy and watery upon thawing, and the century eggs may develop an unpleasant texture.
• If you have leftover century eggs, you can store them separately in an airtight container in the refrigerator for up to 1 week. They can be used in other dishes or to make a fresh batch of salad later.
• Always use clean utensils when handling the salad to avoid contamination and extend its shelf life.

• Gently warm the century egg salad in a non-stick skillet over low heat, stirring occasionally to ensure even heating. Be careful not to overcook the century eggs as they can become rubbery.

• Place the century egg salad in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat on low power for 1-2 minutes. Stir halfway through to distribute the heat evenly.

• For a more refreshing option, skip reheating and serve the century egg salad cold. Simply let it sit at room temperature for about 10-15 minutes to take the chill off, enhancing the flavors of the cucumber, tomatoes, and cilantro.

• If you prefer a slightly warm salad, place the century egg salad in a heatproof bowl and set it over a pot of simmering water (double boiler method). Stir gently until it reaches your desired temperature.

• To add a bit of crunch, consider reheating the salad by placing it in a preheated oven at 300°F (150°C) for about 5-7 minutes. Spread the salad evenly on a baking sheet lined with parchment paper to avoid sticking.

• Mixing bowl: A large bowl used to combine and mix all the ingredients together.

• Knife: Essential for peeling and slicing the century eggs, as well as dicing the tomatoes and julienning the cucumber.

• Cutting board: Provides a safe and sturdy surface for chopping and slicing ingredients.

• Measuring spoons: Used to accurately measure the soy sauce, sesame oil, rice vinegar, and sugar.

• Garlic press: Handy for mincing the garlic clove quickly and efficiently.

• Tongs: Useful for gently tossing the salad ingredients together without mashing them.

• Refrigerator: Needed to chill the salad for 10-15 minutes before serving, if desired.

• Serving bowl: A presentable bowl to serve the finished century egg salad.

Prepare ingredients in advance: Chop the cucumber, dice the tomatoes, and mince the garlic ahead of time and store them in the fridge.

Use pre-peeled century eggs: Save time by buying century eggs that are already peeled.

Mix dressing beforehand: Combine the soy sauce, sesame oil, rice vinegar, and sugar in a jar and shake well. Store it in the fridge until needed.

Chill the salad: Prepare the salad and let it chill in the fridge while you finish other tasks, so it's ready to serve when you are.