Friday - - Recipe Cards -

Prep time 15 mins Cook­ing time 15 mins Serves 4 as a starter

3 ex­tra-large eggs 1 1 / cups warm chicken stock 2 100g shi­itake mush­rooms, sliced FOR THE SAUCE, COM­BINE: 2 tbsp hot wa­ter 1 tbsp soy sauce

1/ tbsp rice vine­gar 2 1 tsp sesame oil

1/ cup sliced spring onion 2 Ground chilli or hot sauce, to serve

Pre­heat the oven to 160°C. Beat eggs, then add the warm stock, mix­ing well. Di­vide mush­rooms be­tween four small heat-re­sis­tant bowls. Add equal por­tions of the egg mix­ture and place the bowls in a bak­ing dish into which they fit fairly snugly. Pour hot wa­ter into the bak­ing dish un­til it comes a third of the way up the sides of the bowls. Cover with foil and bake for 15 mins or un­til firm. Serve hot topped with sauce and sprin­kled with the sliced spring onion. Serve chilli or hot sauce on the side.

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