Coin Purse Eggs
|Sunflower oil||6 Tablespoon|
|Light soy sauce||3 Tablespoon|
|White wine vinegar||2 Tablespoon|
|Freshly chopped coriander/Freshly chopped parsley||4 Tablespoon|
Heat 2 tablsespoons of the oil in a frying pan over a moderate heat.
Break in 1 egg, if possible getting the yolk to one side.
Add salt and pepper.
Fry until the underside is set.
Fold over one side of the white to cover the yolk completely.
Increase the heat and cook until the underside is golden brown.
Turn the egg over carefully and brown the other side.
Transfer the egg to a warmed serving dish and keep warm.
Cook the remaining eggs in the same way.
Mix together the soy sauce and wine vinegar and sprinkle over the eggs.
Serving size: Complete recipe
Calories 1419 Calories from Fat 1156
% Daily Value*
Total Fat 130 g200.2%
Saturated Fat 24.1 g120.5%
Trans Fat 0 g
Cholesterol 1691.8 mg563.9%
Sodium 4455.8 mg185.7%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.7 g6.8%
Sugars 3.6 g
Protein 55 g109.6%
Vitamin A 119.9% Vitamin C 27.3%
Calcium 25.4% Iron 47.3%
*Based on a 2000 Calorie diet