Middle Eastern Stuffed Eggs with Tahini and Pomegranate
Ingredients
- 8 pcEgg (whole)
- 3 tbspTahini (well mixed)
- 1 tbspLime juice (fresh)
- 1 pcGarlic (finely minced)
- 1 tspCumin ground (powdered)
- 1 tspSweet paprika (for garnish)
- 0.5 pcPomegranate (seeded)
- 0.3 pcFlat-leaf parsley (chopped)
- 2 tbspExtra virgin olive oil (for drizzling)
- 1 pinchGray sea salt
- 1 tspSumac
Method
Firm egg whites filled with a smooth tahini yolk cream, brightened by lemon juice. Pomegranate seeds provide a fresh crunch that contrasts with the melting texture of the filling.
- 1
Plunge the eggs into boiling water for exactly 9 minutes. The yolk should be set but remain soft in the center.
- 2
Cool the eggs immediately in ice water to stop the cooking. Peel carefully to keep the white smooth and intact.
- 3
Cut the eggs in half. Collect the yolks and mash them with a fork along with the tahini, lime juice, minced garlic, and spices until a smooth paste is obtained.
- 4
Fill the whites with the yolk cream. Sprinkle with chopped parsley, pomegranate seeds, sumac, and a drizzle of olive oil for shine.
Frequently asked questions
How do you get this dish right?
- If the filling is too thick, loosen it with a few drops of warm water.
- Pass the yolks through a sieve for an ultra-smooth cream texture.
- Do not overcook the eggs; a gray ring around the yolk is a sign of overcooking that spoils the taste.
How long does this dish keep?
Consume immediately or keep refrigerated for a maximum of 24 hours covered with cling film.
