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Whether you’re cooking up breakfast for the family or hosting a weekend brunch with friends, eggs are a staple dish. However, the chefs from Youtube’s Sorted Food have shared a unique twist on the classic breakfast item which is sure to be “an easy win”.
Move over basic fried eggs and make way for crispy shallot fried eggs with Gochujang Udon.
The chefs said: “Level up your egg game and fry them till crisp with shallots. “Serve alongside udon noodles dressed with gochujang and rich tahini for an easy win
“Sometimes seven ingredients are all it takes to bring together a delicious dish in a flash. Whip up stunning dishes with this stupidly simple recipe.”
The food experts shared a step-by-step guide to making the dish with Express.co.uk.
How to make Crispy Shallot Fried Eggs with Gochujang Udon
Ingredients (recipe serves two people)
- 200g of echalion shallots
- Two pak choi
- 600g ready-to-eat udon noodles
- Four tablespoons of vegetable oil
- One tablespoon of gochujang
- One tablespoon of tahini
- Two large eggs
Step one: Prepare the shallots and pak choy
Fill a kettle with water and put it on to boil, this will be for the noodles and pak choy later. Next, halve, peel and very thinly slice 200g of shallots. Then, shred two heads of pak choy.
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Step two: Cook the noodles and pak chop
Chuck 600g of noodles into a large mixing bowl with the pak choy and a generous pinch of salt.
Once the kettle has boiled, tip enough water into the bowl to cover the noodles and pak choy fully.
Cover with a plate and leave to cook for five or six minutes while you get on with the rest of the dish in the next steps. Once ready, the noodles should be soft and pliable.
Step three: Fry the shallots
Tip four tablespoons of vegetable oil into a medium frying pan and place it over high heat.
Once the oil begins to shimmer and loosen, tip in three-quarters of the shallots and season with a pinch of salt.
Fry for six to eight minutes, tossing occasionally until it is light golden and nearly crisp. Dress the noodles in the next step while you wait.
Step four: Dress the dish
Once the noodles and pak choy have softened, drain them through a colander over the sink and tip them back into the bowl.
Add one tablespoon of gochujang, one tablespoon of tahini and a pinch of salt. Toss everything together and loosen it with a splash of hot water from the kettle if necessary.
Step five: Fry the eggs
Once the shallots are ready, carefully crack in two eggs. Fry for three to four minutes, until the whites are set but the yolks still have a wobble – the shallots should become deep golden brown in this time.
Step six: Serve
Divide the noodles between bowls, lower an egg and some crispy shallots onto each portion, then top with the remaining raw shallots. Tuck in.
SORTEDfood recently launched its Sorted Sidekick meal planning tool as a simple solution to help Britons cut their grocery spending, reduce food waste and have fun in the kitchen.
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