I bought this small pot of Basil from Tesco one month ago. It looks very healthy. I am lucky this time. It
still keeps growing bigger and bigger. I
have cut some for cooking 3-cup sauce chicken for a few times during the past
few weeks. I don’t know how long I can
keep it. Hope it lasts longer and
longer! If you are good at gardening,
please give me some advice on planting herbs.
About two years ago, I ate a very simple
Taiwanese dish; Basil fried eggs, in a restaurant in Taipei. The dish is very popular in Taiwan, my friends told me that many
Taiwanese moms like cooking this quick and healthy dish for their kids. I know some people like deep-frying the leaves in oil before pan-fry the eggs. But I stir-fry in the pan instead, it is more healthy. Hope all of you like it!
Preparation time: 5 minutes
Cooking time: 5 minutes
Serve: 2
Ingredients:
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3 free-range large eggs
- 30g fresh basil leaves
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¼ tsp salt
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½ spring onions (finely chopped)
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1 tsp olive oil
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¼ tsp sesame oil
Method:
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1.
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Beat the eggs and season them with salt in a mixing bowl.
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2.
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Rinse
basil leaves under running water.
Never clean them until you're ready to cook with them,
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3.
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Heat a non-stick pan over a medium heat and add ½ tsp oil. Place the leaves inside the pan and quick
stir-fry for about 15 seconds. Then
put them into eggs and stir well.
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4.
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In the meantime, add ½ tsp oil in the pan over low-medium
heat. Add the spring onions in the pan
and stir-fry 15-20 seconds. Pour the
egg mixture in the pan and pan fried it.
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5.
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Drizzle sesame oil once the eggs are set. Then flip
the egg gently to another side and pan-fried for a further 1-2 minutes until
it is a bit golden brown.
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6.
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Serve with rice.
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