Œufs mimosa chinois

Ingrédients

• 6 extra large Pete and Gerry’s Organic Eggs ((Footnote 1))
• 5 tablespoons mayonnaise ((or to taste))
• 1 heaping teaspoon wasabi or Chinese hot mustard ((or to taste))
• 1/4 teaspoon rice vinegar
• 2 tablespoons zha cai (Chinese pickled mustard greens, diced (Optional) (Footnote 2))
• 1 green onion (, thinly sliced)
• Chinese chili flakes ((or your favorite chili sauce))

Préparation

1. 1

   To boil the eggs, fill a pot with enough water to cover the eggs. Bring the water to a boil, then slowly lower the eggs using a ladle. Boil for 12 minutes, stirring the water in a circular motion with a spoon for the first minute (to keep the egg yolk in the center). Once the eggs are done, run them under cold tap water to stop cooking.

2. 2

   Once the eggs are cooled, peel them and slice them in half lengthwise.

3. 3

   Gently pop out the cooked yolks into a big bowl using a small spoon. Mash them with the backside of a spoon. Make sure to mash them as finely as you can, so the finished filling will be smooth.

4. 4

   Add the mayonnaise, wasabi or mustard, and rice vinegar to the bowl. Mix with a spatula (or an immersion blender) just until it forms a smooth paste. You can adjust the taste by adding more mayo, wasabi, or vinegar.

5. 5

   Add the zha cai pickles, if using. Mix again to distribute throughout the yolk mixture.

6. 6

   Transfer the yolk mixture to a piping bag with a large star tip, or a small ziplock bag with a corner cut off.

7. 7

   Pipe the yolks into the halved egg white cups.

8. 8

   Garnish the eggs with chili flakes (or hot sauce) and green onions. Serve as an appetizer.

9. 9

   These eggs can be made ahead of time and stored in the fridge in a sealed container for up to 2 days. For the best result, you should serve them the same day you cooked them.