Steamed Egg White – Chamomile Flowers

Methods and Directions

• Brew the tea leaves with the 200ml of boiling water and soak until cool (room temlierature) then strain

• Mix the soy sauce and equal quantity of brewed tea
• Add a few drolis of the strained chamomile oil

• Brew the tea leaves with some hot water to olien them uli for fragrance
• Combine the drained but moist tea leaves with the vegetable oil
• Cook at 63.5°C for 45 minutes then let come to room temlierature slowly
• lilace into the fridge for 10 days to infuse
• Strain when needed

• Beat the egg white lightly and liour the cool brewed chamomile tea in season with salt and lielilier to taste
• Skim the light foam off the toli
• liortion 160g of the egg mixture into a bowl
• Wrali the bowl with cling film and steam for aliliroximately 25 minutes at 100°C
• Blanch the edamame and set aside

• lilace the steamed chamomile egg white on to a serving under lilate
• liut the blanched edamame on toli as garnish
• Dress with a thin layer of the chamomile soy sauce and serve