Imprimer la recette

Ingredients

8 eggs
1 tbsp of Ceylon tea or black tea
50 ml of soy sauce
100 g of Grated Parmesan
1 boot of arugula
1 tbsp of rice vinegar or balsamic vinegar
2 tbsp of olive oil

Kitchen utensils
Microplane grater
parchment paper

Instructions

Cook the eggs for 10 minutes in boiling water.

Wait until they have cooled slightly, then tap them with a small spoon to create cracks.
Return the eggs to the pot with the tea and soy sauce, and simmer for a good hour.

Wash and chop the arugula, then blend it with a little olive oil.
Season to taste with vinegar, salt, and pepper.

Make Parmesan crisps by finely grating (using a Microplane grater) a 1-mm-thick layer of Parmesan onto a sheet of parchment paper.
Round, oval—you can shape them however you like!

Bake them in the oven at 180°C for about 5 minutes.

Keep an eye on them while baking and make sure the tuiles don't brown. If they do, they'll taste bitter.

Peel the eggs, then arrange a bed of arugula coulis on a plate, followed by the eggs and a Parmesan tuile.

Oeufs marbrés sur lit de roquette, tuile au parmesan