Eggs are placed in a pot with cold water. Add soy sauce, mustard and tea. Allow to boil, after which the temperature is reduced and allowed to boil for 3 minutes. The pan is removed from the heat, take out the eggs, gently tapping on a hard surface to allow the shell to crack anywhere. Return back to the soybean liquid and leave to cool 8 hours or overnight. The oven is heated to 190 C. 4 forms tortellini (10 cm) are coated with fat. Corey sprayed with melted butter and stackable. Cut on circles (15 cm diameter), placed in the forms and form wavy edges. Each put crumpled aluminum foil for weight and bake 15 minutes until golden. Remove the fthe oil and allowed to cool. Avocados are cleaned, remove the stone, carving and interior are placed in a bowl. Add vermouth, mayonnaise and lemon juice. Sprinkle with salt and white pepper and stir until smooth mixture. Peel the eggs and cut in two. Avocado mixture is injected into the basket from above are arranged eggs and sprinkle with paprika. They can be served as a salad. Cut lettuce, seasoned with olive oil, balsamic vinegar or lemon juice, salt. Mix well, a plate is shaped wreath and put the basket in the middle.