A few weeks ago, I had the pleasure of attending an event at Fable Kitchen in Kitsilano. Egg Farmers of Canada and Chef Trevor Bird curated a special menu pairing eggs with local, seasonal ingredients and local wines. While food trends may come and go, eggs are always in style and in season. And something else, eggs are so easy to work with. I will be sharing some of my favourite recipes from that dinner on the weeks to come. 

If you’re looking to make a fun and easy dish that is not only guaranteed to please but also will look phenomenal at your next gathering, look no further than this:

SOY STAINED EGGS:

Prep Time: 20 minutes

Cook Time: N/A

Serves 8

Soy Stained Eggs:

4 eggs

1 cup (250 mL) soy sauce

1 cup (250 mL) rice wine vinegar

2 tbsp (30 mL) Sriracha sauce

Boil water; place eggs in water and cook for 12 minutes. Remove and chill in ice bath.

Place eggs in soy sauce, rice wine vinegar, and Sriracha sauce and let sit in the refrigerator for 2 days. Remove and cut in half.

Dungeness Crab Filling:

4 egg yolks (removed from soy stained eggs)

4 green onions, grilled and sliced plus extra for garnish

1 tsp (5 mL) sesame oil

1 tsp (5 mL) rice wine vinegar

4 tsp (20 mL) mayonnaise

1 squeeze lime juice

4 tsp (20mL) crab, picked

1 pinch salt

Mix all ingredients together and fill in the stained egg halves.

Top with a slice of grilled green onion.

For more recipes using fresh Canadian eggs, go to the Eggs Farmers of Canada website.