Eggs boiled in tea decoction and served with mayonnaise-red chilli sauce dressing
CHINESE STYLE EGG SALAD
Ingredients
6 eggs, hard boiled
2 tsps tea leaves
1 star anise
1 inch cinnamon stick
1 tbsp soy sauce
3-4 spring onion bulbs
3-4 lettuce leaves
Sesame oil for drizzling
Toasted sesame seeds for sprinkling
For dressing
2 tbsps eggless mayonnaise
2 tsps red chilli sauce
Juice of ½ lemon
Method
1. Boil 2 cups water in a deep non-stick pan. Add tea leaves, star anise, cinnamon stick and soy sauce and mix well.
2. Roughly crack the shells of the eggs with the back of the spoon and add to the pan. Cover and cook for 35-40 minutes. Switch off the heat and leave the eggs in this water overnight or for 3-4 hours. Drain the water.
3. Peel the eggs and transfer them into a bowl. Wash the eggs in normal water to remove the shells completely.
4. Cut the spring onion bulbs in diamond shapes and set aside.
5. For dressing, mix eggless mayonnaise, red chilli sauce and lemon juice in a bowl.
6. Roughly tear lettuce leaves and put into another bowl. Add spring onion bulbs and mix well. Spread this mixture on a serving platter to make a bed and pour the dressing over it.
7. Quarter the eggs and place on the lettuce leaves. Drizzle sesame oil, sprinkle sesame seeds and serve immediately.
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