|Hard cooked egg||1|
|Fresh parsley||1⁄4 Bunch (25 gm), trimmed (1 Small Bunch)|
Peel egg and separate white from yolk.
Chop egg white finely; rub yolk through sieve.
Chop parsley finely.
Toss together egg white, yolk and parsley; sprinkle in decorative pattern over fish or chicken dishes.
Alternatively, make a pattern by sprinkling sieved yolk in centre of food; surround with ring of chopped egg white, then with border of chopped parsley.