Crispy Egg Coriander Salad

Crispy Egg Coriander Salad

Difficulty           Easy 👌

Ready	Baking Time	Resting Time
25 minute	0 minute	0 minute

Ingredients

Number of people:                          2

5                                                         Eggs (divided)

150 g                                                 Tender spinach

50g                                                 parsley

1                                                         Avocado

2 tbsp                                                 Roasted sesame oil

1                                                         Lime (scratch and juice)

3 tablespoons                                 Bread crumbs

1 teaspoon                                         sesame

1 Litre                                                 Vegetable oil for frying

½ teaspoon                                 Chili noodles

                                                                salt

                                                                pepper

Utensils

Cooking spoon-pot-Knife-Fine scraper-Chopping board-2 bowls-Rubber scraper-Juicer-2 small bowls-Agitator-Colander

Nutrition per serving

Calories	Protein	Fat	Carbohydrate
575	26 g	43 g	20 g

Cooking Step 1/4

• 4  eggs
• Cooking spoon-pot
• Pour water into the pot and bring to a boil. Add eggs and cook for 6-7 minutes, then remove and rinse with cold water, set aside for use.

Cooking Step 2/4

• 150 grams of  tender spinach-50 g  coriander-1  avocado-2 tablespoons  toasted sesame oil-1  lime-salt-pepper
• Knife-Fine scraper-Chopping board-2 bowls-Rubber scraper-Juicer
• Wash spinach and parsley, and cut off the stems if necessary. After drying, set aside. Peel and dice avocado. Pour diced avocado, spinach and parsley into a bowl. Lime peel and juice. Pour the roasted sesame oil, lime juice, zest and pepper into a bowl and mix well. Pour the sauce on the salad and stir to mix.

Cooking Step 3/4

• 1  egg-3 tablespoons  bread crumbs-1 teaspoon  sesame
• 2 small bowls-Agitator
• Beat the remaining eggs into a bowl and stir quickly. Pour bread crumbs and sesame seeds in another bowl. Peel the cooked egg, dip the breadcrumb and sesame mixture, then coat with egg liquid, and finally wrap a layer of breadcrumbs.

Cooking Step 4/4

• 1 liter  vegetable oil for frying-½ teaspoon  chilli noodles-salt-pepper
• pot-Colander
• Heat the vegetable oil in a small pot. Carefully put the outer-layered eggs into the oil, fry them into golden brown, and the skin is crispy. Remove with a colander and place on top of the salad, season with salt, pepper and chilli noodles, and enjoy!