Soft-boiled DRAGON EGGS [Easter special]

Soft-boiled DRAGON EGGS [Easter special]

We’re in the midst of an Easter season, so here’s a perfect egg recipe for you – soft-boiled Dragon eggs. Fun, colourful and a tiny bit sophisticated?✌ All 3 eggs were cooked using natural colourants. You can have them soft-boiled, but you can also cook them for a little bit longer and have them as you wish. You can watch the full video of me making Dragon Eggs here Part 1 – Dragon eggs cooking 3 eggs Ingredients, you’ll need Directions Boil the eggs for 3 min & shock in ice-water. Cook further in a Sous Vide at 143F / 62C for 30 min, and shock again in ice-water. Part 2 – Natural colourants Beetroot Dry red wine Clitoria Ternatea Parsley & spinach Ingredients Directions Juice beets. Mix with red wine (1 part of wine to 2 parts of beet juice). Simmer, reduce 1/3 and cool down completely.  Steep Clitoria Ternatea flowers for about 20 min to get a deep blue colour and cool down completely. Blend herbs with a little water & strain. Crack the shells lightly with a back of a spoon (do not peel). Submerge the cracked eggs in 3 different colourants. Keep them in the fridge overnight to get the colour. Peel very carefully. Tools, you might need for this recipe **Images below are linked to third party websites, such as Amazon. Should you chose to purchase any of those items there, Chef Rudakova will receive a small commission (at no extra cost to you). Clitoria Ternatea Sous Vide Sous Vide container You might also like this Recommended Blog Posts Previous Next You can watch more of my cooking videos on my YouTube channel Modern gastronomy, vegan recipes, recreation of famous dishes and much more Watch now

Soft-boiled DRAGON EGGS [Easter special] Read More »