Edamame Salad with Soft Boiled Egg

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Edamame, fresh basil and milk are blended right into the creamy, bright-green dressing in this healthy edamame salad recipe.

Ingredients of Egg Salad ( Serve 4 ~ 5 )

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Preparation

1. Put eggs into room temperature before cooking. Prick a hole in the shell using a pin, don’t break the eggshell so that the eggshell can be released in the pressure when boiling. Bring a pot of water to boil, put the eggs into the boiling water, adjusted to high heat, simmer for about 3 ~ 4 minutes, turn off the heat, cover and simmer for 1 to 2 minutes . Soft boiled egg ideally just cooked while egg yolk is still sticky, the simmering time depending on stove and the pot size.

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2.  Drain the boiling water. Pour in cold water to cool the eggs. When the eggs is completely cool, crack and remove eggshells. Cut off a little part of the top and bottom so that it can stand alone when cut half.

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3. Rinse edamame, bring it to boil for 10 minutes. Drain and rinse with cold water. Open the shell and take out all the peas inside.

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4. Combine peas with pesto, blend it with a hand blender. Add olive oil and milk. Blend until creamy, you can consider add more milk and olive oil to a smoother texture.

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5. Fill the mixture into piping bag with a tip. To serve gently squeeze on the soft-boiled egg.

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