Hearty egg salad with mushrooms, oranges and Korean carrots
Ingredients
- 2-3 eggs
- 250-300 g mushrooms
- 1 tbsp vegetable oil
- Salt, to taste
- 100 g cheese
- 1 orange
- 100-150 g pickled carrots, Korean style
- mayonnaise, to taste
Utensils
- pot
- bowl
- frypan
- knife
- cutting board
Instructions
- Put the eggs in a saucepan and boil hard for about 10 minutes.
- Then remove from the heat, allow to cool and dice.
- Cut the mushrooms into bite-sized pieces.
- Heat the oil in a frying pan.
- Fry the mushrooms in it until the liquid has evaporated.
- Season with salt, remove from the heat and allow to cool.
- Dice or coarsely grate the cheese.
- Peel the orange, remove the white skin and cut into pieces.
- Put all the ingredients in a bowl.
- Add the carrots and mayonnaise.
- Mix the egg salad well and serve as a starter.
