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06 March 2013,23:14 by
Ponmathi Srilekha.S

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COIN PURSE EGGS

Serves :
4

Preparation Time :
15 minutes

Cooking Time :
20 minutes

Preparation Method :

  • Heat 2 tablespoons of the oil in a frying pan over moderate heat. Break in one egg, if possible getting the yolk to one side. Season to taste, and fry until the underside is set. Fold over one side of the white to cover the yolk completely. Turn up the heat. Cook until the underside is brown. Turn the egg over, and brown the other side.
  • Cook the remaining eggs in the same way.
  • Arrange them on a warmed serving plate.
  • Mix together the tamari or shoyu sauce and wine vinegar, and sprinkle the mixture over the eggs. Scatter the coriander or parsley over the top.

INGREDIENTS

  • 8 eggs
  • 100 ml Cooking oil
  • Sea salt and freshly ground black pepper
  • 4 tablespoons tamari or shoyu sauce
  • 2 tablespoons white wine vinegar
  • 4 tablespoons chopped, fresh coriander or parsley

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