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Matcha Salt

Matcha Salt

- from The Matcha Source eBook of Sweet and Savory Recipes, by Minnie Jardine
This is a delicious and visually striking accent that works well with various dishes. For example poached eggs; this is like heaven on a plate. Itís particularly nice on yellow or orange foods, such as melon slices or a grated carrot salad.

Mix together
1 tablespoon coarse grey sea salt
1/2 teaspoon Matcha powder


Matcha Salt with Poached Eggs

- from The Breakaway Cook, by Eric Gower

 
I often eat these twice a week-I just can't get enough of them. They are simplicity itself: poach eggs in your favorite manner-I have a nice dedicated egg poaching pan with four individual nonstick cups-and sprinkle on some Matcha Salt. There is something almost celestial about the fusion of the green tea and the egg yolks: it's savory, sweet, and salty all at once. Perfect in the morning with a few slices of lightly toasted sourdough bread and a strong cup of green tea. Serves 2.

Dab of unsalted butter for poaching cups (if using) to avoid sticking, or
1 tablespoon vinegar, if using a plain pot of water
4 large eggs, preferably organic
Generous sprinkling of Matcha Salt*
Generous sprinkling of freshly ground black peppercorns

Butter the poaching cups if using a dedicated egg poacher. Or, bring a pot of water to a simmer, add the vinegar, and carefully crack the eggs into the simmering water. Poach the eggs until the yolks are more or less halfway between liquid and solid (typically about four or five minutes for both methods).

Gently turn them out on a paper towel to absorb any excess moisture. Roll them on to a warmed plate and add a few healthy pinches of Matcha Salt and black pepper. Eat them while still very hot.

* Try Usucha Tea Leaves for Eating in place of matcha salt.