Salads and Appetizers Recipes - Simmered Deep-Fried Egg Pouches Recipe

Ingredients

• 1 deep-fried bean curd pouch

• 4 small eggs

• 1 spring onion, chopped

• 1 1/2 cups/300ml/1/2pt Japanese fish or vegan stock

• 4 tsp sugar

• 3 Tbsp Japanese soy sauce

• 3 Tbsp Japanese rice wine

• 4 broccoli florets

Serves 4

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Method:

1. Place the deep-fried bean-curd pouch on a chopping board. Lightly roll it with a rolling pin, which makes it easier to open.

2. Place the pouch in a sieve and rinse with hot water to remove any excess oil. Cut the pouch in half and open it carefully.

3. Put the stock, sugar, soy sauce and rice wine in a pan and bring to a boil. Break the eggs into the pouch, add the chopped onion and skewer the top of pouch with a cocktail stick to seal. 

4. Place the deep-fried bean-curd pouch on a chopping board. Lightly roll it with a rolling pin, which makes it easier to open. Place the pouch in a sieve and rinse with hot water to remove any excess oil. Cut the pouch in half and open it carefully.

5. Put the stock, sugar, soy sauce and rice wine in a pan and bring to a boil. Break the eggs into the pouch, add the chopped onion and skewer the top of pouch with a cocktail stick to seal.

6. Put the pouch in a pan and simmer for 10 minutes. Then add the broccoli to the pan and simmer for another 3 to 4 minutes. Serve hot.

Note: These make a great appetizer. Your friends will have no idea what they have on their plates! You can vary the filling, and mix up an herb and soy cheese omelet instead of using the eggs, for an interesting variation.