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Bitchin Kitchen
Fried eggs with crispy shallot
A nice thai recipe. The main course contains the following ingredients: eggs, rice vinegar (or white wine vinegar), Thai fish sauce, sweet chili sauce, dark caster sugar, lamb's lettuce (75 g), oil and shallots (in thin rings).
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Ingredients
Directions
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Eggs in about 7 min.
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Just do not cook very hard (the yolks are solidified, but still soft).
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Boil and peel eggs in cold water.
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Stir in rice vinegar, fish sauce and chilli sauce, stir in caster sugar.
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Remove carrots from lamb's lettuce and spread them on a large scale.
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Heat in wok oil and cook in browns and crunchy in 3 min.
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Eggs with skimmer from wokkenscheppen and drain on kitchen paper.
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Add scallop rings in the remaining oil in 2 min.
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Until crispy.
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Shallot with skimmer from wokkenscheppen and drain on kitchen paper.
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Halve eggs and lay the lamb's lettuce on a scale.
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Sauce over eggs and garnish with shallot rings.
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Serve with noodles or rice..
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Nutrition
290Calories
Sodium0% DV1.910mg
Fat32% DV21g
Protein24% DV12g
Carbs4% DV13g
Fiber24% DV6g
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