Salted egg are preserved egg duck in soaked in a brine. I have been wanting to make my own salted egg, but set it aside for the future due to time constraint. You can buy salted egg from an Asian store or order them online. It is very cheap and non perishable, so whenever we go to Portland we buy 4 packs to stock for future use. You can find them in the cold section in yur Asian store near eggs,butter and preserve veggies.
I am excited to share this salted egg recipe today because not only that it is simple, it has a little twist from the usual way of eating salted egg. Usually, salted egg is eaten paired with Tocino and Longganisa. Just open it, gouge the meat out from the shell and it is ready. There is no denying that it is still salty and taste great and just perfect for my Filipino palate. Today, we are making something different. Salted egg salad. That means we are adding some flavor in it... gone is the day of plain Salted egg! Let's add mayonnaise and lemon juice in it.
I was not a Salted Egg fan until I married my husband. I only tasted it for the first time when he encouraged me to try it. After that, there is no turning back. Saying I love it is an understatement. My kids however paint a different story. They don't like it when eating plain so I created this Salted egg recipe to obscure the putrid smell and is able to make the kids eat it.
Once again, before you buy your own pack, I got to warn you though, that when you open the egg, there is a putrid smell; but using this recipe the smell is gently obscured by the mayonnaise and lemon, so I think you will enjoy it. Now that I think about it, the smell is almost similar to goat cheese. So if you are a goat cheese fan, I think you can handle the salted egg smell. Just try in once just for kicks.
- 4 pieces salted egg
- ¼ cup low fat mayonnaise ( add more if you want to)
- 1 tablespoon lemon juice
- ¼ cup tomato, chopped
- ⅛ cup yellow onion,chopped
- 2 stems Green Onion
- Mix all of the ingredients in a bowl and mix until salted egg is coated with the mayonnaise. Sprinkle with green onions. Serve with Broiled Mackerel