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Egg Salad and Egg Dressing Recipe


250g broccoli.
250g baby roma tomatoes.
125ml soy sauce.
pinch brown sugar.
60ml sunflower seeds.
1 avocado, cut into strips.
2-4 hard boiled eggs.


125ml grape or apple vinegar.
125ml water.
160ml sugar.
3 eggs, whisked.
15ml mustard powder.
1ml salt.
125ml plain yoghurt.


Steam the broccoli for 1 minute.
Refresh it under cold running water and set aside.
In a pan on the stove lightly stirfry the tomatoes in a little oil.
Add a little soy sauce and the brown sugar.
Fry until the tomatoes caramelise but are still whole.
Remove from pan.
In a separate pan gently fry the sunflower seeds in a little oil until golden, taking care not to burn them.
Add the remaining soy sauce, (beware of spattering) and heat until most of the liquid evaporates.
Place the broccoli in a salad bowl.
Pile the avocado strips and tomatoes on top.
Remove the egg yolks from the egg and chop them finely.
Cut up the egg whites and arrange on top of the salad.
Scatter the sunflower seeds on top.


In a pot on the stove heat the vinegar, water and sugar.
Stir until the sugar dissolves.
Add the whisked eggs, mustard powder and salt.
Heat slowly, stirring constantly until the sauce thickens.
Remove from heat and leave to cool.
Add the yoghurt.
Pour the salad dressing into a small dish.
Scatter the egg yolk on top of the dressing and serve with the salad.