Eggs & nori

• Nori chips
• Green eggs
• Chives

Cut eggs in half, sprinkle with chives. Serve with nori chips. The diners can wrap the nori around the egg and place both in the mouth.

Nori chips

• Nori sheet(s)
• Olive oil as needed
• Salt to taste

Preheat the oven to 150-180C. Brush nori sheet(s) lightly with olive oil. Sprinkle with salt. Cut into short strips. Arrange nori smooth-side down on a baking sheet. Bake in the oven until the nori is dry and crispy, between 5-10 minutes.

Green eggs

• 20 quail eggs
• Sencha green tea (enough to cover the eggs)
• Green mix powder (barley grass, wheat grass, parsley, kale, spirulina, chlorella)
• Salt to taste
• Vinegar to taste

Boil the eggs for a few minutes. Combine green tea, green mix, salt and vinegar in a jar. When the eggs are ready, break their shells with a spoon, but leave the shells on the eggs. Place the eggs in the green liquid and steep them overnight. You can either serve them in the shell (it is edible), or remove the shell to reveal a green marbled texture.

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This recipe is part of 🍴Food Futures > Tasting Tomorrow