Egg rue with sweet and sour salad

Name: Egg rue with sweet and sour salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Eggs (size M); 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Oil; 1 (approx. 250 g) red pepper; 3 Spring onions; 75 g Bean sprouts; 1 TABLESPOON Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Sesame Oil; 7-10 Tbsp Sambal Oelek; 7-10 Tbsp Soy sauce; 7-10 Tbsp Parsley

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Eggs (size M)
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Oil
1 (approx. 250 g) red pepper
3 Spring onions
75 g Bean sprouts
1 TABLESPOON Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Sesame Oil
7-10 Tbsp Sambal Oelek
7-10 Tbsp Soy sauce
7-10 Tbsp Parsley

Directions

1
eggs and milk. Season with salt and pepper. Heat oil in a small pan (18 cm Ø). Add egg milk and let it simmer for about 15 minutes on a low heat, covered.
2
Clean and wash the peppers and cut them into fine strips. Clean and wash spring onions and cut them into slanted rings. Wash the sprouts and let them drip off. Mix vinegar, salt, pepper and sugar. Fold sesame oil under.
3
Season to taste with Sambal Oelek. Mix the salad with the marinade. Turn out the egg on a board, let it cool down a bit and cut it into rhombs. Arrange the salad with the egg lozenges on plates. Serve garnished with parsley.
4
Season with soy sauce and Sambal Oelek if necessary.