Add eggs and blueberries to a pot and cover with water. Boil for 1 minute, then turn off heat, cover and allow to sit for 10 mins.
Remove eggs and reserve blueberry water. Gently tap eggshells all over with the back of a spoon to create cracks. Transfer to a bowl and cover with blueberry water. Refrigerate for at least 6 hours, up to overnight, then carefully remove shells from egg to reveal marbled pattern.
Cook noodles according to directions on package, drain and allow to cool.
Meanwhile, whisk dressing ingredients together. Add noodles and brussels sprouts to a large bowl and toss with dressing. Season with salt and pepper and toss again. Top with scallions, sesame seeds and eggs.
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