Spicy Egg and Cucumbers

Instructions

1. Step 1

   Bring enough water to cover the eggs to a boil in a saucepan over high heat. Lower in the eggs, reduce to medium heat, and cook for 9 minutes.

   Timer: 9 min (fixed)

   Ingredients used: 4.0 piece Egg

   Cookware: saucepan, slotted spoon

2. Step 2

   Transfer the eggs to a mixing bowl of cold water and cool for 5 minutes. Peel and quarter them.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, cutting board, mixing bowl, slotted spoon

3. Step 3

   Set a colander over the mixing bowl. Toss the cucumber with the salt in the colander and leave it to drain for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 400.0 gr Cucumber, 3.0 gr Fine Salt

   Cookware: colander, mixing bowl, spoon

4. Step 4

   Drain the collected liquid and gently pat the cucumber dry.

   Cookware: colander

5. Step 5

   Stir the garlic, soy sauce, rice vinegar, chili oil, sesame oil, and sugar together in the mixing bowl until the sugar dissolves.

   Ingredients used: 20.0 gr Chili Oil, 8.0 gr Garlic, 8.0 gr Granulated Sugar, 20.0 ml Rice Vinegar, 10.0 ml Sesame Oil, 30.0 ml Soy Sauce

   Cookware: mixing bowl, spoon

6. Step 6

   Add the drained cucumber to the dressing and toss well. Add the quartered eggs and fold gently to coat without breaking them apart.

   Cookware: mixing bowl, spoon

7. Step 7

   Scatter the scallion and sesame seed over the salad and serve chilled or at once.

   Ingredients used: 25.0 gr Scallion, 9.0 gr Sesame Seed

   Cookware: mixing bowl