Recipe courtesy of The Official Harry Potter Cookbook
Recipe courtesy of The Official Harry Potter Cookbook
Watch how to make this recipe.
Hagrid’s Dragon Eggs
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 191 mg
- Sodium
- 1456 mg
The more dangerous the magical creature, the fonder Hagrid will undoubtedly be of it – and in the wizarding world they don’t come more deadly than dragons. Inspired by Norbert, the Norwegian Ridgeback acquired and cared for by the larger-than-life Gamekeeper when it was still in its shell, these patterned eggs from the “The Official Harry Potter Cookbook” are so tasty that one definitely won’t be enough. We just hope for your sake a Hungarian Horntail doesn’t pop out! This technique of marbling eggs has been used in Chinese cooking for centuries, primarily as a way of preserving them. And, of course, it makes them look very interesting.
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 10 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 16 g
- Saturated Fat
- 3 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 1 g
- Protein
- 10 g
- Cholesterol
- 191 mg
- Sodium
- 1456 mg
Ingredients
For the Eggs:
To Finish:
For the Thousand Island Dressing:
Directions
- Put the eggs in a small saucepan in which they fit quite snugly. Slowly pour over freshly boiled water to cover. Cook for 5 minutes. Lift the eggs out of the water with a spoon and place in a bowl of cold water to cool quickly. Tap the eggs gently on the work surface, rotating them as you go until the eggs are cracked all over, not forgetting the tops and bases!
- Add the tea bags to the saucepan and return to boil. Lift out the tea bags once the water is dark brown, squeezing out as much liquid as you can using a teaspoon against the side of the pan. Add the soy sauce to the pan and carefully lower in the eggs. Cook for an additional 3 to 4 minutes and leave the eggs to cool completely in the liquid.
- Carefully peel away the shells from the eggs to reveal the marbled whites. Scatter the spinach leaves onto a large plate and place the eggs in the center. Scatter the snack mix around the eggs to resemble a nest. Serve with the dressing.
For the Thousand Island Dressing:
- Beat together the mayonnaise, tomato puree, chile powder and lemon juice in a bowl.
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