Boil the eggs from cold water for about 12 minutes and divide them into yolks and whites. Add sugar and a little bit of salt to the yolks blend using the food processor until it is a sticky texture. Do the same for the whites.
Place half of the white, half of the yolk in a plastic wrap to form a small ball (chakin). Sprinkle green seaweed along the centre line for garnish.
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