Snap Peas & Egg
by
Nobelhart & Schmutzig
Gently poached egg yolk covered with seasonal greens: snap peas in the summer, mountain spinach in the spring, and blanched leeks in the winter. It can be served as an appetizer or a side dish, and pairs nicely with grilled meats, crunchy breads and refreshing cocktails!
When serving, try to encourage your guests to stir the egg yolk through the snap peas to get an even coating of yolk.
If you can't find coriander seed oil, you can substitute with olive oil.
At Nobelhart, we serve eggs all year round — it's just a very German thing to do.
- Level
Basic
- Cooking
20m
- Overral
40m
- Ready
Egg
2Snap Pea
1 cupCoriander Seed Oil
1tbspLemon Balm
4 leavesSalt
to taste
Egg
2Snap Pea
1 cupCoriander Seed Oil
1tbspLemon Balm
4 leavesSalt
to taste
Snap Peas & Egg
Nobelhart & Schmutzig
Thinly slice 1 cup of snap peas, discarding the ends
Bring water to a boil in a medium pan
Season the snap peas with 1tbsp of coriander seed oil and salt to taste. Mix to combine
Separate 2 egg yolks from the whites. Be careful not to break the yolks
Remove the pan from the heat. Carefully drop the egg yolks into the water, one at a time, stirring so they don't sink. Let them cook for 30s until the outside skin is set and the yolk is warmed through
Cover with the snap peas and finish with 2 lemon balm leaves. The snap peas with egg is ready
Make sure to stir the egg yolk to coat the peas. Enjoy!