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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Round rings for perfectly shaped fried eggs and small pancakes
Wire egg slicer — uniform slices for salads, sandwiches, garnish
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Start off by slicing the hard-boiled eggs in half lengthwise. Scoop out the yolks and put them into a bowl. Mix them together with the mayo, mustard, Sriracha, salt and pepper until smooth. Cover and place bowl in the refrigerator until ready to use. Pour soy sauce into an 8x8 pan. Add the egg halves in an even layer. Put bowl into the refrigerator. Marinate eggs for 6 hours on one side, and then flip and marinate for another 6 hours on the other side. Remove eggs from the soy sauce. Scoop the egg yolk mixture into the marinated egg white halves. Place eggs on a platter, drizzle with Sriracha and sprinkle with sliced green onions. Recipe from Nutmeg Nanny.