Wednesday, April 18, 2012

Coin Purse Eggs


8 eggs
1 stalk scallion (chopped)
5 shallots (sliced & fried till crispy)
1 tsp chopped garlic
oil for cooking

Seasoning Ingredients:

2 tbsps soya sauce
2 tsps water
a little pepper
a few drop sesame oil

1- Heat 2 tablespoons oil in a pan. Grease the slides of the pan with this oil.
2- Break 1 egg into the centre of the pan. Cook till the egg white is set and a little brown on the sides. Flip over carefully to allow the egg yolk to set. Dish up carefully onto a serving plate.
2- Repeat with all the other eggs and add more oil when necessary.
4- Heat 1 1/2 tablespoons oil in pan and saute garlic till fragrant.
5- Add soya sauce and water & bring to boil.
6- Stir in pepper and sesame oil. Pour sauce evenly over the plate of eggs.
7- Garnish with chopped scallion & crispy shallots & serve.

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