Egg stitch with coriander

Name: Egg stitch with coriander
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 5 Stem(s) Coriander; 2 Eggs (size M); 1/8 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Curry; 7-10 Tbsp Grease

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

5 Stem(s) Coriander
2 Eggs (size M)
1/8 l Milk
7-10 Tbsp Salt
7-10 Tbsp Curry
7-10 Tbsp Grease

Directions

1
Wash the coriander, shake dry and pluck the leaves from the stems. Grease a small baking dish. Whisk eggs and milk with a fork. Season with salt and curry. Pour into the casserole dish.
2
Sprinkle with coriander leaves. Place the casserole dish in a wide, flat pot. Pour on enough hot water so that about 2/3 of the mould is in water. Bring the water to the boil and let the egg milk simmer on a low heat for 20-30 minutes until the mixture is firm.
3
Turn over the egg and cut into pieces.