Eggs in the East

Recipe minute in the truest sense of the word, if not to take into account the cooking of the eggs themselves. However, the taste is very interesting and spicy.

Ingredients:

Eggs — 4 PCs.

Mayonnaise-2 tablespoons

Tobiko caviar-2 tablespoons

Sriracha-2 tsp

Nori-1 sheet

It is obvious that the eggs need to cook "hard". Everyone has their own ways, so use the one that is tested by you. I put the eggs in cold water and wait 10 minutes after they boil. Then put under cold water to stop the cooking process (thermal effects).

Once the eggs have cooled (so you can keep them in your hands) clean and cut in half, remove the yolks with a spoon in a bowl.  With a fork, stir the yolks into a homogeneous mass.

Now do our Eastern pasta: to the yolks add the mayonnaise, tobiko caviar, pasta Sriracha, salt, pepper.  What is Sriracha (Sriracha) — red fragrant paste, very sharp. And here I suggest to use it without the flavor will be completely different, and we're there not to love?!

The finished pasta safely using a spoon, place the egg halves. Back double the amount.

The top is decorated with strips of nori. Why did I tell you this recipe? He is well on the basic level shows the principle of the textured appeal of the dish. Professional chefs say — the best way to surprise the dish-texture. What we get — soft sweet yolk, bursting eggs Tobiko and sharp, burning aftertaste of Srirachi. All in Japanese is simple and difficult at the same time. I am sure you will surprise your family and friends when the seemingly primitive dish will show itself not so simple to taste. 

Enjoy your meal, Andy.