Orange and Egg Salad

Rating: 3.2 / 5.00 (5 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Bring vinegar, wine, water, turmeric, salt to a boil in a high saucepan. Turn down the temperature. Crack one egg at a time into a soup ladle or cup and slide into the simmering water (“lost eggs”). Meanwhile, make and set the eggs in the gently bubbling water for 5 minutes. Meanwhile, remove the peel from the oranges, remove the white membranes, cut fruit into narrow slices. Rinse the cucumber well, cut untrained into narrow slices. Arrange fruits and vegetables in a shallow baking dish on top of washed lettuce leaves and evenly distribute eggs on top. Mix a marinade of juice of one lemon, oil, saffron, a pinch of sugar, salt and pour it over the leaf lettuce. Let it marinate for a while.

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