Easter Crackle Eggs, A fun recipe to do for Easter

By making just a little twist on the classic egg mimosa recipe, this will make a good addition to your Easter table.


Crackle Eggs:

  • ½ punnet Sakura Cress
  • 1/8 or 120g red cabbage medium 
  • 250ml clear Vegetable stock 
  • 1tsp white vinegar 
  • 3 hard-boiled Medium eggs 

“Mimosa“ mix:

  • 3 egg yolks from the crackled eggs
  • 1tsp mayonnaise 
  • 1tsp juice from red cabbage
  • 1tbsp grated egg white (from one top) 
  • 1tsp cooking juice from red cabbage 
  • ½ punnet Sakura Cress 
  • a few shoots of Sweet Peeper


Crackle eggs:

  • Bring the vegetable stock to a simmer.
  • Finely chop the red cabbage and add to the vegetable stock.
  • Add ½ punnet of Sakura Cress to the stock also and simmer until the cabbage is soft and fully cooked.
  • Let it cool until completely cold and add a spoon of vinegar to the cooked cabbage (the vinegar will help to fix the color to the eggs), add a little pinch of salt and blitz with the help of a hand blender.
  • Crack gently the shell of each egg one by one with the back of a spoon.
  • Immerse the eggs in the cold cabbage stock, cover with a film and leave it for at least 4 hours, the longer the eggs are in the stock, the darker the color will be.
  • After this period, remove the eggs and rinse under cold water. Peel gently and put aside.

"Mimosa Mix":

  • Cut the top of the crackle eggs and scoop out the egg yolk.
  • In a bowl, squash down the egg yolk with a back of a fork and add 1 tsp of Mayonnaise plus 1tsp of red cabbage stock.
  • Mix well and transfer the mix back into the eggs using a piping bag.
  • Grate the egg white (from one top of one egg) and mix together with a bit of cabbage juice; add on top of each filled egg.
  • Add some Sakura Cress and Sweet Peeper shoots and serve.

Recipe: Franck Pontais

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