Dress with crispy chili oil and soy marinated eggs
Cooking Time1 h 30 m
Ingredients8
DifficultyMedium
Crispy turmeric bits, soft eggs and a hot chili oil that consumes all the attention – this combination sits nicely together. The soy provides depth, while the cucumber keeps everything fresh and light. Please make your own crispy chili oil and call over just before serving. A simple and more fun way to put eggs on Easter buffet.
Categories
BuffetCuisines
Yields
6ServingsCooking Methods
Posted
Ingredients
6 servings
- Step: 16 st eggs (refrigerator)
- Step: 22 dl japanese soy
- Step: 32 dl mirine (risvin)
- Step: 42 msk crispy chili oil (see link in the preamble above)
- Step: 52 msk japanese soy
- Step: 62 tsk yuzusaft or lemon juice
- Step: 71 st gurka
- Step: 81 st ask crase
Instructions
- Step: 1Boil water in a pot and put the eggs gently with a tablespoon. Cook the eggs for 6 minutes and cool down under cold water.
- Step: 2Mix soy and mirine into a marinade. Scale the eggs and put in the marinade. Marinate for at least 6 hours. Turn the eggs sometime during the marination so they get even color around.
- Step: 3Dressing: Mix all the ingredients to a dressing.
- Step: 4Strip the cucumber. Mix the cucumber with the dressing (save some dressing to ring over the eggs).
- Step: 5Put the cucumber on a barrel. Divide the eggs, put on the barrel and clip over the crash, and ring over the rest of the dressing.
Näring
| Calories | 127kcal |
|---|---|
| Carbohydrates | 4g |
| Fat | 9g |
| Protein | 8g |
| Serving Size | 6-8 |
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