Tuesday, May 22, 2012

Salted Egg Salad

When I cooked shrimp in salted egg yolks, I ended up with tons of salted egg whites.  It was such a waste to discard them so I used them in a dish that can be served as an accompaniment to any meal. This dish is categorically not a "salad" but more of a side dish. For lack of a better term, I am using the word salad loosely for its name...hehehe

Salted eggs are either duck or chicken eggs that has been kept in a brine solution for about a month.  After a month, the eggs are removed from the solution then hard-boiled.  The hard-boiled salted eggs can be kept in the refrigerator until they are ready to be used.  As the name denotes, the eggs are salty when eaten by itself.  Filipino cuisine have a few dishes that makes use of these but they are commonly served as an appetizer by dicing them then adding diced tomatoes, shallots, and vinegar.  

Making this dish is very simple as it does not require exact measurement.  You can just go by feel and preference but I will, however, post the proportion that I used when I prepared this one.  Although I only used salted egg whites (since that was what I had on hand), you are supposed to use both the salted egg whites and egg yolks.  

This dish is great when served with grilled or fried pork, dried fish, seafood.  


7 salted egg whites (whole salted eggs preferable), diced
2 large Roma tomatoes, diced
4 small shallots, diced
2 cloves garlic, chopped finely
2 stalks green onion, sliced thinly and diagonally
1/4 cup vinegar (adjust to your own preference)
sea salt and freshly ground pepper, to taste

1. Assemble all ingredients in a non-reactive bowl.
2. Season with salt and pepper according to taste
3. Mix well and let it stand for about 15 to 30 minutes before serving.

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