Petitchef
PETITCHEF

A simple christmas appetizer with an asian twist

By Peng
(4.00/5 - 5 votes)

Ingredients

- 4 hard boiled eggs
- 2 Tablespoons oil
- 1/2 cup thinly sliced green onions
- 1 small clove minced garlic
- 1 teaspoon of grated fresh ginger
- 1 teaspoons sesame oil
- salt and pepper to taste

Preparation

Step 1

Heat oil in a small heavy pot over high heat. When the oil hot and just start to smoke, add the scallions, garlic and ginger.

Step 2

Take caution, the water content in the green onions will cause the oil to bubble.Remove the pot from the heat and stir in the sesame oil. Salt to taste.Remove the yolks from the eggs and place in a bowl. Mash with a fork until the yolks are crumbly.

Step 3

Add scallion-infused oil. Stir and season according to taste, adding more pepper and salt as needed. Fill or pipe your egg yolk mixture into the white halves and top with freshly ground white pepper. Garnish with freshly grated beets, green onion curls and sprinkle with toasted black/regular seeds. Scallion/Green Onion Curls.

Step 4

Trim the root off the green onion and cut into about a 3-inch segments. Slice the green onion into small strips with a sharp pairing knife or snip it with a pair of kitchen shears. Put in ice water for a minute to let the ends curl.

Step 5

Tips for perfect hard-boils eggs: Eggs must be at least 5 days old.Place eggs in a single layer in a pan, covered by at least an inch or two of cold water. Cook over high heat just to boiling. Remove pan from burner and cover pan.

Step 6

Let eggs stand in hot water for about 15 minutes. Drain immediately and serve warm or cool completely under cold running water or in a bowl of ice water.

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