Main Meals

Tornado egg

10 mminutes
35 minutes
Wine/Spirit Pairing
Paul Cluver Riesling 2019

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  • 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

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

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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