Stuffed Tea Eggs on Sprouts Salad

Tea eggs should be prepared 4-6 days in advance.

Tea eggs: Boil 5-min eggs, quench when cooled. Lightly tap egg shell all around with the back of a spoon so that the shell is full of fine cracks. Add eggs to frying pan one more time, cover with water. Add the remaining ingredients, bring to a boil, simmer at low heat for 2 minutes. Steep on the turned off plate for 1 more hour. Cool eggs in the liquid. Keep in liquid with lid closed in refrigerator for 4-6 days until ready to use. The longer the eggs can steep, the more intense the color and flavor will be.

Filling: remove eggs from shell, cut in half, separate egg yolks, mash with tofu, oil and pepper. Add green tea in portions until the consistency is quarkaehnlich, season. Pour the mixture into a piping bag with a serrated nozzle and pipe it into the egg halves.

Salad: Mix all ingredients up to and including chili. Divide sprouts and sprouting seeds evenly on plates, pour sauce over. Sprinkle with the toasted sesame seeds, place eggs on top.

Chinese menu

– Stuffed tea eggs on sprout salad – sweet and sour vegetable dessert bowls – lychee parfait with kumquat compote

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