Recipes > Shola Olunloyo > Soft Boiled Egg with Ikura & Sorrel Sauce

Sorrel Silver Leaf 3Sorrel Silver Leaf 2
Sorrel Silver Leaf 3
Sorrel Silver Leaf 2

Soft Boiled Egg with Ikura & Sorrel Sauce

Sorrel Silver Leaf™

Sorrel Silver Leaf™

Embellish your dishes with a shiny and tart touch with Sorrel Silver Leaf™! These uniquely shaped green leaves, adorned with a touch of shining silver, offer a tangy citrus flavor that is both refreshing and invigorating. Create delightful culinary experiences by using them as a bed for seafood and fruit, or add a tart kick to salads, meats, or soups. Indulge in the juicy and vibrant essence of Sorrel Silver Leaf™, elevating your meals to new levels of flavor and visual appeal.

Soft Boiled Egg with Ikura & Sorrel Sauce

Ingredients

  • Fresh Origins® Sorrel Silver Leaf™
  • Large chicken eggs
  • Shoyu 
  • Mirin
  • Sake
  • Japanese ikura no moto or Steelhead trout roe
  • Green asparagus
  • 200g Green sorrel
  • 1.5 Cups dashi
  • Soy lecithin 

Instructions

FOR THE EGGS:
  1. Bring a pot of water to a full rolling boil.
  2. Set a timer for 5 minutes and 30 seconds.
  3. Prepare an ice bath with a generous ice to water ratio.
  4. Drop the eggs in the water and boil for 5.5 minutes. Transfer immediately to the ice bath and cool completely.
  5. Meanwhile combine the shoyu, mirin and sake in a plastic zip top bag.
  6. Shell the eggs carefully as the yolks are still liquid.
  7. Transfer the peeled eggs to the zip top bag and refrigerate for 24 hours.
FOR THE ASPARAGUS:
  1. Peel the lower 2/3rds of the asparagus. Drizzle lightly with olive oil.
  2. Cook the asparagus on a hot griddle or pan rotating often for about 1 minute.
  3. Transfer to a stainless-steel bowl covered airtight with plastic wrap.
  4. The asparagus must be barely cooked and allowed to steam in its own juices. Let cool to room temperature.
FOR THE SORREL SAUCE:
  1. Blanch the green sorrel and refresh it in ice water.
  2. Transfer to a blender with 1 cup of the ice water and blend to a smooth puree.
  3. Keep refrigerated or frozen.
  4. To finish the sauce as needed, transfer the cold dashi, sorrel puree and 2 teaspoons of lecithin to a blender.
  5. Blend till bright green and foamy.
FINAL ASSEMBLY:
  1. Cut off a small tip on both sides of the egg. This allows them to sit upright.
  2. Cut the eggs in half and place on a plate.
  3. Top with the ikura or roe.
  4. Arrange 2-inch pieces of asparagus around the eggs.
  5. Top with Fresh Origins® Sorrel Silver Leaf™