photo: Eastern Egg

Eastern Egg

The recipe of a minute in the literal sense of the word, if you do not take into account the cooking of the eggs themselves. However, the taste is very interesting and spicy.


  • Egg
    4 pcs
  • Mayonnaise
    2 tbsp
  • Tobiko
    2 tbsp
  • Shriracha
    2 tbsp
  • Nori
    1 pcs


  • 1. Obviously, eggs are needed to be cooked "in a steep". Everyone has their own ways, so use the one that is checked by you. I put the eggs in cold water and wait 10 minutes after they boil. Then put it under cold water to stop the cooking process (thermal treatment).
  • 2. Once the eggs have cooled down (so you can keep them in hand), clean and cut in halves, take the yolks out into a bowl with a spoon. Stir the yolks into a homogeneous mass with a fork.
  • 3. Now we make our eastern paste: add mayonnaise, tobiko caviar, Sriracha paste, salt, pepper to the yolks. What is Sriracha (Sriracha) – red fragrant paste, very sharp. And here I advise you to use it, without this taste it will be completely different, but we do not like it then?!
  • 4. Bravely put ready pasta with the spoon into the egg halves. A double volume is returned.
  • 5. On top decorate with strips of nori. Why did I tell this recipe? It shows good the principle of texture of the dish at a basic level. Professional chefs say – the best way to surprise the dish is texture. What we get is a soft sugary yolk, Tobiko's bursting eggs and the sharp, burning finish of Sriracha. Everything is Japanese-simple and difficult at the same time. I'm sure you will surprise your relatives and friends when the outwardly primitive dish shows itself to be not so simple in taste. Bon Appetite.
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