Boiled Eggs With Green Onions, Bell Pepper And Ginger
serves 2-4
Doesn't this recipe sound good? It is. If you'd like some ideas about what to eat with it, click on the "goes with..." tab to the left. For the lowdown on ingredients, techniques and tools, click on "related tips."
6 eggs
2 tablespoon soy sauce
1 thumb ginger, julienned
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon water
4 green onions, thinly sliced
1/2 red bell pepper, very thinly sliced
1 tablespoon peanut oil
1 serrano pepper, thinly sliced
prep: 10 minutes
total: 25 minutes
medium saucepan
slotted spoon
large bowl
small bowl
whisk
small saué pan
1. Boil 8 cups of water in a medium saucepan. When the water boils, gently set the eggs into the water and cook 4 minutes for soft yolks, 6 minutes for firmer yolks. Remove the eggs to a large bowl and cool them under cold running water.
2. In a small bowl, whisk together the soy sauce, ginger, sugar, sesame oil, water, green onion and bell pepper.
3. Heat the peanut oil in a small sauté pan over medium heat. When the oil is hot, pour the sauce into the pan with the peanut oil. Stir to combine for 30 seconds or so, then remove the pan from the heat.
4. Peel the eggs and cut them in half. Spoon the sauce over them, and then top with slices of serrano and a sprinkling of fresh ground black pepper.
This recipe is a variation of a recipe in Kylie Kwong's Simple Chinese Cooking.
2. In a small bowl, whisk together the soy sauce, ginger, sugar, sesame oil, water, green onion and bell pepper.
3. Heat the peanut oil in a small sauté pan over medium heat. When the oil is hot, pour the sauce into the pan with the peanut oil. Stir to combine for 30 seconds or so, then remove the pan from the heat.
4. Peel the eggs and cut them in half. Spoon the sauce over them, and then top with slices of serrano and a sprinkling of fresh ground black pepper.
This recipe is a variation of a recipe in Kylie Kwong's Simple Chinese Cooking.
1
