Author Topic: Mie Goreng-style Chilli Eggs  (Read 703 times)

0 Members and 1 Guest are viewing this topic.

Online HalcyonTopic starter

  • Global Moderator
  • *****
  • Posts: 5768
  • Country: au
Mie Goreng-style Chilli Eggs
« on: April 10, 2022, 11:39:52 pm »
This is my take on a chilli eggs recipe. It's designed for breakfast but would also make quite a nice meal any time of the day. The following will make 1 substantial serving, but depending on your appetite, you could use less toast or 2 eggs instead of 3.

Ingredients:
1x pack of Indomie Mi Goreng instant noodles *See Note
3x eggs
2x slices of toast (I'm using sourdough)
Butter
Spring onion/scallions thinly sliced
Chilli/red pepper flakes

Note: For this recipe, we're only using the flavour/seasoning sachets. Save the noodles for other dishes that require instant noodles, like stir fry.

Method:

1. Whisk eggs in a bowl. At this point I like to add a very small dollop of cream (you could also use milk or leave it out altogether).
Melt a small amount of butter in a small, non-stick frying pan over low heat. We're going to cook the eggs low and slow for this dish.

2. Place the eggs into the frying pan and as some parts begin to solidify (after a minute or two), gently give the eggs a bit of a stir to bring some of the uncooked egg in contact with the base of the frying pan. We're going for a partly scrambled but mostly omelette consistency, so don't break the eggs up too much. Continue cooking until the top of the egg is still slightly runny but there is enough rigidity in the bottom section to allow you to flip it without breaking apart (don't flip it yet!).

Meanwhile, mix together the seasoning oil/kecap/sambal and the powdered seasoning/fried onion satchets from the noodles into a small bowl and set aside.

3. Once the egg is a few minutes from being ready, dollop the Mie Goreng mixture in a line along the middle of the egg. Gently flip one half of the egg over onto itself and continue cooking for another minute or two until the egg is almost set. Covering the frying pan with a lid at this point will help set the egg in the middle. Eggs will continue to carryover cook after the heat is off so take them to about 90% of your desired consistency before removing from the heat.

While this is happening, toast your bread.

4. Once the egg is cooked to your liking (I prefer it still slightly gooey in the middle), arrange the toast on a plate, butter, then top with the egg. Serve with the sliced spring onions, a dusting of chilli flakes or powder (I used Shichimi Togarashi) and to gild the lily, I added some chilli threads for presentation. You could also add some grated Parmesan at this point too if you wanted.
 
The following users thanked this post: PlainName, T3sl4co1l


Share me

Digg  Facebook  SlashDot  Delicious  Technorati  Twitter  Google  Yahoo
Smf