Egg-stitch rhombs on Asian salad

Name: Egg-stitch rhombs on Asian salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Eggs (Gr. M); 1/8 l Milk; 7-10 Tbsp white pepper, salt; 3 TABLESPOONS Oil; 2 TABLESPOONS Vinegar (e.g. rice vinegar); 1-2 TABLESPOONS Soy sauce; 1 knife tip Sambal Oelek or Cayenne pepper; 1/2-1 TEASPOON Sugar; 1 large red pepper; 1 collar Spring onions; 50 g Mung bean seedlings; 7-10 Tbsp Parsley

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Eggs (Gr. M)
1/8 l Milk
7-10 Tbsp white pepper, salt
3 TABLESPOONS Oil
2 TABLESPOONS Vinegar (e.g. rice vinegar)
1-2 TABLESPOONS Soy sauce
1 knife tip Sambal Oelek or Cayenne pepper
1/2-1 TEASPOON Sugar
1 large red pepper
1 collar Spring onions
50 g Mung bean seedlings
7-10 Tbsp Parsley

Directions

1
Whisk eggs and milk well. Season with pepper and a little salt. Heat 1 tablespoon of oil in a small coated pan (approx. 18 cm Ø). Pour in the egg milk, cover and let it simmer at low heat for about 15 minutes
2
Mix vinegar, soy sauce, sambal oelek, sugar and possibly some salt. Whip 2 tablespoons sesame oil into it
3
Clean and wash the peppers and cut them into fine strips. Leek onions clean, wash and cut into diagonal rings. Wash and drain the sprouts. Blanch the sprouts and possibly spring onions in boiling salted water for about 1 minute. Drain. Mix everything with the salad dressing
4
Cut the egg stitch into about 12 lozenges. Arrange warm or cold on the salad. Garnish with parsley