Egg Cup Salad

Name: Egg Cup Salad
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: egg; Broccoli; onion; tuna; Salad dressing; salt; Black pepper

by Koba Private Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

This is a very simple, but very good salad. It is suitable for serving guests when banqueting. One serving per person is really special X. On the other hand, the taste is really good. Use tuna, onions, and a little egg yolk. The mixed salad is stuffed into the cooked egg cup and put into your mouth together, so that you can’t tell the taste. words. . . The key to this dish is that the eggs should be cooked under cold water. After the water is boiled, cook them on medium heat for 5 minutes, not long or short, in order to have the "just right" taste.

Ingredients

Egg Cup Salad

1. Eggs in a pot under cold water, so that the water is under the egg. After boiling, cook for 5 minutes and turn off the heat. Take out the cold water.

2. Peel the boiled egg and cut it in half. Take out the yolk and crush it for later use.

3. Finely chop the onion and mix well with the canned tuna, egg yolk (leave a little separately for garnish), salad dressing, salt, and black pepper.

4. Cut off a layer of the bottom of the previously cut egg cup to keep the egg cup standing.

5. Fill the mixed salad in an egg cup, garnish with broccoli and egg yolk, and serve.

Tips:
When boiled eggs, keep stirring, can make the yolk of the boiled egg cooked but not hard.

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