SOFT-COOKED EGGS WITH CORIANDER SALT
To crack a soft-cooked egg, tap around the top third of the shell with a butter knife, and gently pull it off. If you'd like, you can substitute toasted fennel seeds or celery seeds for the coriander.
Provided by Martha Stewart
Categories Breakfast & Brunch Recipes
Time 10m
Number Of Ingredients 4
Steps:
- Toast coriander seeds in a small dry skillet over medium heat until fragrant, about 3 minutes. Transfer to a spice grinder or a mortar and pestle. Add salt and pepper, and finely grind together.
- Bring a medium pot of water to a boil. Gently place eggs in water, and simmer 4 minutes. Remove from water, and place, wide side down, in 6 egg cups or ramekins. Serve with coriander salt.
GOLDEN NOODLE SOUP WITH SOFT-BOILED EGGS
Kids can learn how to cook noodles and boil an egg with this simple noodle soup recipe. If they like spice, they can add chilli too
Provided by Cassie Best
Categories Lunch, Starter
Time 30m
Number Of Ingredients 24
Steps:
- Bring a small saucepan of water to the boil and carefully lower in the eggs using the slotted spoon. Set a timer for 7 mins if you like your eggs a little runny in the middle, or 8 mins for a set yolk. Have a bowl of cold water nearby. When the timer beeps, scoop the eggs from the hot water using your spoon and plunge them into the cold water. Set aside to cool.
- Fill a medium saucepan with enough water to come halfway up the side of the pan. Bring the water to the boil over a high heat, reduce the heat, then lower in the noodles and season the water with a pinch of salt. Cook for 5 mins, or until just cooked - test one noodle to see if it's done. Drain the noodles and drizzle over 1 tbsp oil while they're in the colander. Toss the oil through the noodles to prevent them from sticking together.
- Peel the garlic cloves and crush them to a paste using a garlic crusher.
- Pour the remaining 1 tbsp oil into the medium saucepan (no need to wash it first), and turn the heat to medium. Add the garlic and ginger, stirring for 1 min until sizzling, then add the turmeric and stir for another 30 secs.
- Add the stock, coconut milk, soy sauce and sugar to the pan. Bring to a gentle simmer and bubble, for 2 mins.
- Cut the sugar snap peas in half on an angle, then drop them into the hot soup and cook for 1 min. Thinly slice the spring onions.
- Divide the noodles between four shallow bowls. Use a ladle to spoon over the hot soup and sugar snap peas. Carefully peel the eggs, then cut them in half and serve 2 halves on top of each serving of noodles, before scattering with the spring onions and coriander.
Nutrition Facts : Calories 714 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 83 grams carbohydrates, Sugar 11 grams sugar, Fiber 7 grams fiber, Protein 26 grams protein, Sodium 2.7 milligram of sodium
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