Eggs mimosa with hibiscus

Step 1. Eggs mimosa

1. Cook the eggs whole for 10 min so that they hard-boil, then immediately plunge them into cold water.
2. Strain, shell and halve them lengthways, then remove the yolks.
3. Cover the white “hulls” in plastic wrap and keep in the fridge.
4. Prepare a mayonnaise by mixing the raw egg yolk and the mustard. Add salt and pepper. Gradually pour in the oil, whisking constantly to obtain a firm mayonnaise.
5. Crush 4 hard-boiled eggs with a fork. Mix them into the mayonnaise.
6. Fill the white “hulls” using a piping bag.
7. Blend in the dried hibiscus at top speed.
8. Peel the onions, halve them vertically, and then cut them into half-moon shapes (approximately 5mm thick).
9. Add the vinegar, sugar, salt and water to a saucepan. Boil it, add the onions and then
   turn off the heat.
10. Leave to cool.

Step 2. Plating-Up

1. Place the eggs on a serving dish.
2. Put the two remaining egg yolks through a cheese mill and sprinkle them over the dish to obtain the “mimosa” effect. Put a pickle on top of each egg and sprinkle with hibiscus powder.