Century Egg Salad
Hawker • Singapore
How to Make Century Egg Salad (Traditional & Healthy Version)
Century Egg Salad is a beloved dish in Singapore’s vibrant hawker and kopitiam (coffee shop) culture, where East Asian flavors blend seamlessly with local Singaporean tastes. This salad showcases the iconic century egg—also known locally as 'pi dan'—paired with crisp vegetables, aromatic herbs, and a tangy soy-lime dressing. It’s a testament to Singapore's multicultural culinary influences, often served as a refreshing lunch or shared side at bustling hawker centers. Century Egg Salad is both visually striking and full of umami, thanks to the marbled, translucent eggs and the fresh medley of cucumbers, tomatoes, and spring onions. The fusion of flavors and textures, with a gentle kick from sliced chilies, mirrors the city’s love for bold yet balanced dishes. Perfect for vegetarians and those seeking a lighter meal, Century Egg Salad is a staple in many Singaporean homes and eateries, offering a nutritious and satisfying option for health-conscious diners. Its simplicity and unique taste make it a go-to for anyone craving an authentic Singaporean lunch that’s delicious, quick, and easy to prepare.
Ingredients(for 1 medium salad plate)
- 2 Century eggs (pi dan) (peeled and quartered)
- 1 medium Japanese cucumber (thinly sliced)
- 6 Cherry tomatoes (halved)
- 100g Firm tofu (cubed, steamed or blanched)
- 2 stalks Spring onions (thinly sliced)
- 2 tbsp Fresh coriander leaves (chopped)
- 1 small Red chili (sliced, seeds removed for less heat) - optional
- 1 tbsp Light soy sauce (low sodium)
- 1 tbsp Lime juice (freshly squeezed)
- 1 tsp Sesame oil (for aroma)
- 1 tbsp Roasted peanuts (crushed, optional for crunch) - optional
Instructions
- 1
Carefully peel the century eggs, rinse under water, and cut each egg into quarters.
5 minutes
Use a wet knife for clean cuts and to avoid sticking.
- 2
Slice the Japanese cucumber thinly and halve the cherry tomatoes. Arrange these on a salad plate as the base.
5 minutes
Pat cucumbers dry to keep the salad crisp.
- 3
Cube the firm tofu and steam or blanch for 2-3 minutes to soften. Let cool and add to the salad.
5 minutes
Blanching tofu removes excess water and enhances texture.
- 4
Scatter the quartered century eggs, sliced spring onions, chopped coriander, and optional red chili over the vegetables.
2 minutes
Mix gently to avoid breaking the eggs.
Why This Dish is Healthy
This healthy Singaporean salad is light, balanced, and vegetarian-friendly, making it an excellent choice for calorie-conscious eaters. Using steamed tofu instead of fried, fresh vegetables, and a simple soy-lime dressing, the recipe minimizes saturated fat and sodium. It’s filling yet gentle on the digestive system, ideal for lunch or a light meal without compromising on authentic taste.
Century Egg Salad is nutrient-dense and low in calories, featuring fiber-rich vegetables, protein from tofu, and beneficial fats from sesame oil. Century eggs provide moderate protein and essential minerals like iron and selenium. Fresh cucumbers and tomatoes boost hydration and deliver vitamin C, supporting immune health. Spring onions and coriander add antioxidants, while peanuts (optional) offer heart-healthy monounsaturated fats.
Pro Tips
- 💡Tip 1: Use freshly peeled century eggs for the best texture and flavor.
- 💡Tip 2: Chill all salad components before assembling for a refreshing taste.
- 💡Tip 3: Prep dressing and vegetables ahead, but combine just before serving to keep everything crisp.
Storage & Serving
Store leftovers in an airtight container in the refrigerator for up to 1 day. Keep dressing separate to retain freshness. Do not freeze.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 120.0 kcal |
