Breakfast egg

#1

vegetarian

starter

easy

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

1 boiled egg each
TOMAMI # 1 (buy here)
Kala Namak salt**

INSTRUCTIONS

Recipe developed by Cettina Vicenzino:
“The first thing I tried TOMAMI with was a boiled egg. However, it was together with a very special salt, which is used in Ayurvedic cuisine. It has a smell that takes getting used to and which I have previously found not really edible.

However, with TOMAMI # 1, not only does the smell evaporate, but both ingredients together develop a harmonious taste that turns a simple breakfast egg into the first real moment of pleasure of the day. ”

**From WIKIPEDIA
Kala namak is a kiln-fired rock salt used in South Asia with a sulphurous, pungent-smell. It is also known as “Himalayan black salt”, Sulemani namak, bire noon, bit lobon, kala noon, or pada loon and manufactured from the salts mined in the regions surrounding the Himalayas.

The condiment is composed largely of sodium chloride with several other components lending the salt its colour and smell. The smell is mainly due to its sulfur content. Because of the presenceof Greigite (Fe 3 S 4 , Iron(II,III) sulfide) in the mineral, it forms brownish pink to dark violet  translucent crystals when whole. When ground into a powder, its color ranges from purple to pink.
Kala namak has been praised in Ayurveda and used for its perceived medical qualities.