Egg Salad with Vinaigrette

Overview

Vinaigrette is an indispensable condiment for salads. Basic vinaigrette is composed of olive oil, vinegar, and sugar. Olive oil plays a vital role

Wash the eggs, wait until the water in the pot boils, add the eggs and cook for 6 to 7 minutes
The free-range eggs are not big. After boiling for 6 minutes, take them out and put them in ice water to cool down
Set aside eggs for later use
Wash purple cabbage, head lettuce, and carrots and set aside
Use dental floss to cut the egg into 4 pieces. You can see a little bit of runny heart
Tear purple cabbage and head lettuce with your hands, cut carrots into thin slices, add eggs
Add red wine vinegar or rice vinegar to white sugar, salt and olive oil, and mix thoroughly to form a vinegar sauce. The ratio of oil and vinegar sauce: oil: vinegar: sugar = 3:1:1 is optimal. If it feels greasy, you can reduce the amount of olive oil
Just pour the vinaigrette on the salad before eating