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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 5 minutes
  • 5 minutes
  • Rustenberg Roussanne 2020


  • 3 extra-large free-range eggs
  • 1 t sugar
  • ½ t salt
  • ½ t dashi
  • 1 t mirin
  • 1 t soya sauce
  • 1 T water
  • spring onion, finely sliced to garnish
  • bokkom powder or nori powder, to garnish (optional)

Cooking Instructions

1. Mix all the ingredients and pass through a sieve. Whisk all the ingredients quickly until foamy.

2. Cook in a small, heavy-based saucepan over a medium heat.

3. Whisk once again in the pan when the egg starts to cook.

4. Garnish with finely sliced spring onion, bokkom powder or nori powder and serve immediately.

Find more egg recipes here.

Photograph: Toby Murphy
Production: Abigail Donnelly

Sepial Shim Recipe by: Sepial Shim
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Korean-born chef Sepial Shim has become a firm favourite on the Cape Town restaurant scene with her eatery called Sepial’s Kitchen.

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