Recipe courtesy of The Official Harry Potter Cookbook
Hagrid’s Dragon Eggs
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 242
- Total Fat
- 16
- Saturated Fat
- 3
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 10
- Cholesterol
- 191
- Sodium
- 1456
- Total: 55 min (includes cooling time)
- Active: 10 min
Ingredients
For the Eggs:
6 large eggs
4 black tea bags
Scant 1/2 cup (120 ml) dark soy sauce
To Finish:
Several handfuls of spinach leaves
1 cup (100 grams) Bombay snack mix, salted pretzels, or Twiglets
Thousand Island dressing, to serve, recipe follows
For the Thousand Island Dressing:
1/3 cup (75 grams) mayonnaise
2 teaspoons tomato puree or ketchup
1/4 teaspoon mild chili powder
A squeeze of lemon juice
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.