Today I failed to cook Boiled Eggs. They were supposed to be soft and gooey. I was cooking them in my Water & Energy Saving Method. When I thought ‘three more minutes to wait’, I started doing something else and totally forgot about it. Eggs were left in the hot saucepan for too long and no longer soft and gooey. However, we know firmly cooked Boiled Eggs are perfect for salad. This salad was ridiculously delicious.


2 Servings


2 Potatoes *about 400g, peeled and cut into bite-size pieces
Salt & Pepper
50g Bacon *cut into small pieces
Oil for cooking Bacon *optional
2 Boiled Eggs *firmly cooked, cut into bite-size pieces
1 to 2 tablespoons finely chopped Onion
4 tablespoons Japanese Mayonnaise
1/2 to 1 teaspoon Wholegrain Mustard
20g Parmesan *grated, save some for topping
*Note: You may wish to add some herbs such as Parsley OR Dill.

  1. Cook Potato pieces in salted water. Prepare Boiled Eggs.
  2. Heat a small amount of Oil in a frying pan over medium heat, cook Bacon pieces until nicely browned. Discard the unwanted oil and fat.
  3. Combine Onion, Mayonnaise, Wholegrain Mustard and Parmesan in a mixing bowl. Drain the cooked Potato pieces, add to the mixing bowl, and lightly season with Salt & Pepper. Add Bacon and Boiled Eggs, and roughly combine.
  4. Sprinkle with the saved Parmesan and extra Pepper, and serve.