Egg chicks

Ingredients for 1 servings:

• 1 egg(s)
• Water
• 4 tbsp curry powder
• 1 tsp vegetable broth
• 1 piece(s) carrot(s), for the beak
• 1 piece(s) nori sheet, for eyes and feet
• 1 tsp mayonnaise

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 15 minutes

Ideal as decoration, for bento or for Easter breakfast

Boil the egg hard in water. Drain the water and fill with fresh water. Stir in the vegetable stock and curry powder – enough to make the water cloudy yellow. Turn on the stove. Peel the egg and add it to the simmering (but not boiling) water. It should be covered by the curry stock. Let it stand until the egg has visibly turned yellow. If the color isn’t yellow enough, stir in more curry powder. Carefully pat the yellow egg dry with a paper towel – it will stain easily. Cut out two small triangles from the nori and even smaller triangles from one of the three sides. For the eyes, punch holes in two circles in the nori. Cut a triangle out of the carrot. Place everything in the right place and adhere it with mayonnaise. Place two small dots of mayonnaise on the eyes.