Easter Crackle Eggs, A fun recipe to do for Easter

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