shake · dressing
NATIONAL AWARD WINNERPrep 5 minBroken-Egg Dressing
Independent adaptation of a publicly published Vivian Howard recipe. Not affiliated with, sponsored by, or endorsed by Vivian Howard.
DRESSING · TOMATO-AVOCADO SALAD & VEGETABLES
In the published recipe, this is the dressing for tomato and avocado salad.
Vivian Howard's broken-egg dressing for tomato-avocado salad.
Ratio
Ingredients
- Boiled Eggabout 2 eggs (100 g)
- Lemon Juice2 1/2 Tbsp (37.5 ml)
- Olive Oil2 Tbsp (30 ml)
- Dijon Mustard1 tsp (5 ml)
- Salt1/2 tsp (3 g)
Method
- Pour to the lines in order (bottom → top): LEMON JUICE, OLIVE OIL, DIJON.
- Add by count: 3 BOILED EGGS.
- Season to finish: SALT (about 2 tsp), DIJON (about 1 Tbsp).
- Cap the jar and shake until emulsified.
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The ratio lives in glass now.
You found this recipe once. On a PantryFlex jar it's printed in glass. 5 ingredients, one pour order, no measuring cups on a Tuesday.
3 kitchens · 4 stars · 4 national awards
- Broken-Egg DressingNATIONAL AWARD WINNEROn the jar: BROKEN-EGG
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- Scallion Lemon Dressing★ STARRED KITCHENOn the jar: RAMP RANCH
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Provenance
Eastern North Carolina chef of Chef & the Farmer (Kinston) and later Lenoir; James Beard Outstanding Cookbook and Best Chef: Southeast. PBS series A Chef's Life documented local produce and hog cookery.
More from this kitchenFAQ
Can this go in a shake jar?
Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). A PantryFlex jar makes a 3.5× batch of it. The jar's printed lines, counts, and QR guide are already scaled to match, so follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Deep Run Roots / vivianhoward.com (published as “Broken-Egg Dressing”). Full citation lives in Provenance.
What if it separates?
Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.