Stewed Egg Salad Lu Dan Recipes

STEWED EGG SALAD (LU DAN)

Steps:

• Use a little bit of oil to sauté ginger, spring onion, garlic and chilli.
• Place all the seasonings into a sauce pan and boil it by full strength gas power.
• After sauce boiling we turn the gas power to the lowest and simmer for 2 hours.
• Take out the eggs from fridge and leave it aside for while to make sure it's reach room temperature.
• Cook the eggs from cold water and keep moving them when you cooking. (This way can make sure the egg yolk will stay in the middle.)
• After the water is boiling we turn the gas power to medium and cook for another 5 minutes.
• After 5 minutes we take the eggs out of the hot water and soak it in cold water. Peel the eggs when they have cooled down.
• Place the eggs into the sauce we made and cook them for 40 minutes.
• After 40 minutes just soak them in the sauce for a couple hours. You will see the eggs turning a light brown colour and it's ready to eat. My grandma always cook the egg a day before and soak them over night.

LU ROU/LU JI/LU DAN (CHINESE SOY-STEWED PORK, CHICKEN, OR EGGS)

Steps:

• Combine all ingredients except garnishes in slow cooker or saucepan. (If eggs are used, keep them in the shell.) Simmer on low heat for several hours or all day.
• Part-way through cooking, remove eggs from the pot, peel them, and return eggs to pot to soak in the flavors of the sauce for another hour or more.
• To serve, remove eggs or meat from the sauce with a slotted spoon. Garnish and serve as part of a Chinese meal. Strain sauce and store in the refrigerator for future use.

CLASSIC EGG SALAD

Steps:

• In a medium bowl, coarsely chop 8 peeled hard-cooked eggs.
• Add 1/2 cup mayonnaise, 2 tablespoons chopped celery, 2 teaspoons Dijon mustard, and a few dashes of hot-pepper sauce (or more, if you like a spicier salad). Season to taste with salt and pepper; stir gently to combine. Serve with greens -- such as lettuce or watercress -- on bread or toast.

EGYPTIAN EGG SALAD

Steps:

• Bring a pan of water to the boil, lower in the eggs and boil for 8 mins. Drain and run under the cold tap to cool them a little, then peel and halve. Meanwhile, mix 1 tbsp lemon juice and 3 tbsp water with the tahini to make a dressing.
• Heat the oil and fry the onion and garlic for 5 mins to soften them. Add the ground cumin and seeds, stir briefly then add the beans and lightly crush some of them as you heat them, adding some of the juice from the can to get a nice creamy consistency but keeping whole beans, too. Taste and add lemon juice and just a little seasoning if you need to.
• Spoon the beans on to plates with the lettuce, then add the eggs and tomatoes, with the tahini dressing, chilli and parsley, if using.

STEAK-AND-EGG SALAD

Steps:

• In a saucepan, cover eggs with cold water and bring to a boil over high. Boil 1 minute, then remove from heat. Cover and let sit 10 minutes. Run eggs under cold water until cool enough to handle, then peel and halve lengthwise.
• Meanwhile, season steak with salt and pepper. Heat a large skillet over medium-high. Place steak, fat side down, in skillet and cook until seared, browned, and medium-rare, about 7 minutes, flipping halfway through. Transfer to a cutting board and let rest 5 minutes before slicing against the grain.
• Divide steak, lettuce, radicchio, tomatoes, onion, and eggs evenly among four plates. In a small bowl, whisk together oil and vinegar, and drizzle dressing over each salad. Season salads to taste with salt and pepper.