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 of spaghetti
• 2 eggs
• 100 ml of soy sauce
• 1 tablespoon of sugar
• 1 tablespoon of rice vinegar
• 1 teaspoon of sesame oil
• 1 chopped green onion
• Sesame seeds (white and/or black) for garnish
• Fresh vegetables to taste (for example: carrots, peppers, cucumbers), cut 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 process and then gently peel them.

2. Prepare the marinade by mixing the soy sauce with sugar and rice vinegar in a bowl large enough to contain the eggs. Submerge 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 instructions on the package. Drain them al dente and refresh under cold water to stop the cooking.

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

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

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

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

Curiosity

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