This is a recipe I’ve been doing for a while.

The first time I made this, was actually the first time I tried century eggs. You don’t know what a century egg is? Well, follow the link to wikipedia  or make a quick search on youtube to see people eating them and agonizing.

I, on the contrary, love them..as any other food. But in order to know if I liked them or not, a while ago I went to the Asia Market to buy some and asked the young girl there: “How the hell do you prepare them in China?” And she was too kind as to give me this fantastic recipe, to which I added some ingredients and took out the MSG.

Anyway, the thing is…the other day my neighbour gave me fresh eggs and I thought about this recipe. Now you don’t have to use century eggs, if you don’t like them.

Ingredients:

2 eggs

150 gr silken tofu, sliced

2-3 scallions chopped

3 tbsp soy sauce

1 tbsp sriracha

1 tbsp rice vinegar

1 tbsp chilli oil

Maldon salt for the eggs

Method:

Soft-boil the eggs. The yolk needs to be runny, but you can cook them to your taste. I use an app called “Egg Master” that is actually the best thing for making your eggs perfect every single time. It takes into account the size and the temperature. (You’re welcome).

After that, start chopping the scallions and slicing the tofu.

Mix the sriracha, oil, soy sauce, and rice vinegar and set aside.

Wait until the eggs are cold to peel them. Then cut in half.

Place the tofu on a plate and add the eggs on top. Then drizzle the sauce and the chopped scallions. Add a bit of Maldon salt on top of the eggs.

Happy Lunar New Year. Have fun and keep fooding!