Nothing here touches a pan. The whole dish is a dressing whisked from six pantry bottles and poured over cold century eggs, which is why it shows up midweek more than any braised dish. Cut the yolks last or with a wet blade so they stay whole instead of smearing across the whites.
Home-style · Appetizer
Century Eggs With a Chili-Soy Dressing, No Cooking
Three century eggs get quartered, fanned on a plate and covered in a stirred dressing of soy, oyster sauce, sugar and two kinds of chili oil; five minutes, no stove.
- Prep10 min
- Cook0 min
- Serves3
- LevelEasy
Ingredients
| 3 | century eggs , peeled and cut into wedges |
| 1 tbsp | light soy sauce |
| 1 tbsp | oyster sauce |
| 1 tbsp | chili crisp |
| 1 tbsp | pure chili oil |
| 1 tbsp | toasted sesame oil , to finish |
| 1 tsp | chicken bouillon powder |
| 1 tsp | sugar |
| 2 | red chilies , sliced, for topping |
Method
- Peel the century eggs and cut each one into wedges; arrange them in a single layer on the serving plate you will bring to the table.
- Stir the soy sauce, oyster sauce, bouillon powder and sugar together until the sugar dissolves, then whisk in the chili crisp so the dressing turns deep red.
- Pour the dressing evenly over the eggs.
- Finish with a drizzle of sesame oil and the sliced red chilies on top, then serve it cold from the fridge.
Notes
- Give it ten minutes of resting before serving; the dressing seasons the eggs as it sits, and leftover dressing keeps about a week in the fridge for cold tofu.
- Century egg yolks smear easily; wipe the knife wet between cuts, or cut the eggs with fine thread the way dim sum kitchens do.
- Pick eggs with firm amber yolks and whites that quiver but hold; a runny center is past its best.
Ratios and technique checked against 晓筱家 on Douguo (凉拌皮蛋). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.