Taiwanese Smoked Egg Salad with Chef Angelo Sosa at Xie Xie, New York City

Boil the eggs for 12 minutes.

After boiling, let the eggs sit for 4 minutes without rinsing.

Crack the eggs open.

In a pot, combine smoked bacon, light soy sauce, ginger, thyme, green cardamom, and water.

Cook the mixture at a low soft boil for about 2 hours.

Chop the boiled eggs into coarse pieces and place them in a bowl.

Add chopped celery, red onion, and about half of the Japanese mayonnaise to the bowl with eggs.

Mix the ingredients to your desired texture.

Toast the bread and create a cavity in the top half.

Fill the cavity with the egg salad mixture.

Add pickled cabbage on the bottom of the sandwich.

Top with cilantro.

Equipment Needed

Spice Level:

Dietary

Allergens