Eggs with Watercress and Parsley Sauce

Appetizers | Kazakhstani cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggs with watercress and parsley sauce.

Ingredients

Chicken Egg - 10 pieces
Ocean salt - 1.1 oz
Garlic - 1 clove
Cress salad - 2.1 oz
Parsley - 2.1 oz
Cayenne Pepper - a pinch
Olive Oil - 4 fl oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Place the large eggs in a single layer in a saucepan, cover with water so that it rises three to four centimeters above the eggs, sprinkle with two tablespoons of sea salt, and put on high heat. When the water boils, remove the saucepan from the heat, cover with a lid, and let it sit for eight minutes. Then drain the water, cover the saucepan again, and shake it gently to crack the shells of the eggs. Next, transfer the eggs to ice water for five minutes. Finally, peel them.

Step 2

Slice the garlic into thin wedges, place them in a ceramic dish, and pour two tablespoons of boiling water over it.

Step 3

After two minutes, pour the garlic and water into a blender, add the watercress, parsley, cayenne pepper, and half a teaspoon of salt. While the blender chops the herbs, gradually drizzle in the olive oil. Season the finished, smooth sauce with ground black pepper to taste.