* Percent Daily Values are based on a 2000 calorie diet.
Egg and lettuce salad
A perfect picnic dish
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Lunch
Cuisine: Burmese
Servings: 4
Calories: 201kcal
Author: MiMi Aye
Equipment
Small bowl
Large salad bowl
Saucepan
Ingredients
1lettuceround or butterhead
6eggs
1tbspcrispy fried onionshomemade or shop-bought, to garnish
For the dressing
1tbspgroundnut oilor other neutral-testing oil
2tbsppeanut buttersmooth or crunchy
2tbspfish sauce
1/2limejuice
1/4tspMSG or 1/2t tbsp chicken or vegetable stock
Method
Mix the dressing ingredients together in a small bowl.
Separate the lettuce leaves, wash, drain thoroughly and tear each leaf in half. Place the torn leaves in a large salad bowl.
Soft boil the eggs: Place room temperature eggs in a saucepan, cover in cold water and heat on high until the eggs start to boil and bubble furiously. Immediately turn the heat down to medium and continue to simmer for another seven minutes. Remove from heat and submerge in cold, running water to stop the eggs cooking. Cool, peel and quarter them.
Drizzle the dressing all over the lettuce leaves and massage with your hands so the leaves become coated and slightly wilted. Add the cooled soft-boiled egg quarters and combine gently to avoid breaking them up.
Scatter the crispy fried onions on top and serve with plain rice or in a sandwich.