Spaghetti Salad with Marinated Egg

The spaghetti salad with marinated egg is a creative dish that combines Asian flavors with the unique texture of spaghetti, perhaps using high-quality Italian pasta for a local touch. Here’s how you could prepare it:

Ingredients

• 200g spaghetti
• 2 eggs
• 100 ml soy sauce
• 1 tablespoon sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 chopped green onion
• Sesame seeds (white and/or black) for garnish
• Fresh vegetables of your choice (for example: carrots, bell peppers, cucumbers), cut into julienne

Preparation

1. Start by preparing the marinated eggs. Boil the eggs for about 6-7 minutes so they remain soft in the center. Once cooked, immerse them in cold water to stop the cooking and then gently peel them.

2. Prepare the marinade by mixing the soy sauce with the sugar and rice vinegar in a bowl large enough to hold the eggs. Immerse the eggs in the marinade, making sure they are completely covered. Let them marinate for at least 2 hours, or even better overnight, in the refrigerator.

3. Cook the spaghetti in boiling salted water according to the package instructions. Drain al dente and rinse under cold water to stop the cooking.

4. In a large bowl, toss the cooled spaghetti with the sesame oil and chopped green onion. Add the julienned vegetables and mix well.

5. Cut the marinated eggs in half and arrange them on top of the spaghetti salad.

6. Garnish the dish with toasted sesame seeds and additional fresh herbs if desired.

7. Serve the spaghetti salad cold or at room temperature to fully enjoy the flavors.

Trivia

Marinated eggs are a classic in Japanese cuisine and are often served with ramen. The idea of combining marinated eggs with spaghetti in a kind of cold salad is an example of how culinary traditions can merge to create innovative and surprising dishes. The marinating not only gives the eggs an intense and rich flavor, but also alters their texture, making them a perfect complement to cold dishes.