Raw Slaw Salad with Soft-Boiled Egg and Sweet Chili Pepper Dressing
Bring a large sauce pan of water to the boil. When the water is simmering, carefully lower in the eggs. Cook for 7-8 minutes if the eggs are at room temperature, a little longer if they are cold from the fridge.
Drain the eggs, and leave under running cold water for 30 seconds before peeling.This will halt the cooking process and prevent the eggs overcooking, and will also make the eggs easier to peel.
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Original Red Sauce
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