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Tornado egg

35 minutes

8 of 131

Tornado egg

Serves 4

Difficulty Medium

Prep Time 10 mminutes

Cooking Time 35 minutes

Ingredients

8 free-range eggs
1 T canola oil
chilli oil, for serving

For the rice:

1 T olive oil
3 spring onions, finely chopped
1 T fresh ginger, finely grated
4 cloves garlic, finely grated
1 t fresh turmeric, finely grated
35 g red curry paste
200 g basmati rice
1¼ cups vegetable stock
1 T butter
salt, to taste

Method

1. To make the rice, heat the olive oil in a large pan, then add the spring onions and cook for 5 minutes. Add the ginger, garlic, turmeric and curry paste and cook for 5 minutes, then add the rice and stock. Reduce the heat and simmer for 15–20 minutes, or until the rice is cooked. Add the butter and season. Cover and leave over a low heat.

2. Beat 2 eggs together – this will be a portion for one person. Heat the canola oil in a medium pan until very hot, then pour in the beaten egg and swirl the egg mixture in the centre of the pan using 2 chopsticks until a tornado pattern forms – it helps to swirl the pan in the opposite direction. Repeat with the remaining eggs.

3. Serve the hot egg on top of the rice, seasoned with chilli oil.

Find more egg recipes here.

Photography: Jan Ras
Food assistant: Bianca Strydom

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