Egg nest

Medley of vegetables wrapped in a delicate egg net Preparation Time : 20 minutes Cooking Time : 20 minutes

Ingredients

Eggs 2 Coriander roots, chopped 1 tablespoon Garlic, chopped 1 clove Fresh red chillies, roughly chopped 3 Salt to taste Black peppercorns, crushed 6-7 Oil 4 tablespoons Onion , roughly chopped 1 medium Red capsicum, 1/2 inch pieces 1 medium Yellow capsicum, 1/2 inch pieces 1 medium Green capsicum, 1/2 inch pieces 1 medium Mushrooms, chopped 5-6

Method

Crush coriander roots, garlic, fresh red chillies, salt and crushed peppercorns in a mortar with a pestle. Break eggs in a bowl and whisk lightly. Heat two tablespoons oil in a pan. Add the crushed mixture and sauté. Add onion and the three coloured capsicums, mushrooms and salt and cook for two to three minutes. Set aside and keep warm. Heat a little oil in another pan. Make a cone with gateway paper with a very small hole in the pointed end. Pour the eggs into this cone and move it above the surface of the pan so that a trail of egg flows into it and sets in threads. Keep moving the cone to make three to four crisscross layers of threads. Using a spatula, transfer the nest onto an absorbent paper and make more nests similarly. Place the nests on a flat surface, place some of the mixed vegetables over each and fold the sides over. Serve immediately.

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Tip

* When using only a part of a cucumber, tomato, place the remainder, unpeeled and cut side down, on a flat, opaque plate (clear glass exposes the food to light). This technique not only preserves the food but also saves on storage wraps.

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