Matcha Salt
Matcha Salt
This is a delicious and visually striking accent that works well with various dishes. For example poached eggs; this is like heaven on a plate. It’s particularly nice on yellow or orange foods, such as melon slices or a grated carrot salad.
Mix together
1 tablespoon coarse grey sea salt
1/2 teaspoon Matcha powder
Dab of unsalted butter for poaching cups (if using) to avoid sticking, or
1 tablespoon vinegar, if using a plain pot of water
4 large eggs, preferably organic
Generous sprinkling of Matcha Salt*
Generous sprinkling of freshly ground black peppercorns
Butter the poaching cups if using a dedicated egg poacher. Or, bring a pot of water to a simmer, add the vinegar, and carefully crack the eggs into the simmering water. Poach the eggs until the yolks are more or less halfway between liquid and solid (typically about four or five minutes for both methods).
Gently turn them out on a paper towel to absorb any excess moisture. Roll them on to a warmed plate and add a few healthy pinches of Matcha Salt and black pepper. Eat them while still very hot.
* Try Usucha Tea Leaves for Eating in place of matcha salt.
Matcha Salt
- from The Matcha Source eBook of Sweet and Savory Recipes, by Minnie JardineThis is a delicious and visually striking accent that works well with various dishes. For example poached eggs; this is like heaven on a plate. It’s particularly nice on yellow or orange foods, such as melon slices or a grated carrot salad.
Mix together
1 tablespoon coarse grey sea salt
1/2 teaspoon Matcha powder
Matcha Salt with Poached Eggs
- from The Breakaway Cook, by Eric GowerDab of unsalted butter for poaching cups (if using) to avoid sticking, or
1 tablespoon vinegar, if using a plain pot of water
4 large eggs, preferably organic
Generous sprinkling of Matcha Salt*
Generous sprinkling of freshly ground black peppercorns
Butter the poaching cups if using a dedicated egg poacher. Or, bring a pot of water to a simmer, add the vinegar, and carefully crack the eggs into the simmering water. Poach the eggs until the yolks are more or less halfway between liquid and solid (typically about four or five minutes for both methods).
Gently turn them out on a paper towel to absorb any excess moisture. Roll them on to a warmed plate and add a few healthy pinches of Matcha Salt and black pepper. Eat them while still very hot.
* Try Usucha Tea Leaves for Eating in place of matcha salt.
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