I bought this small pot of Basil from Tesco one month ago. It looks very healthy. I am lucky this time. It still keeps growing bigger and bigger. I have cut some for cooking 3-cup sauce chicken for a few times during the past few weeks. I don’t know how long I can keep it. Hope it lasts longer and longer! If you are good at gardening, please give me some advice on planting herbs.
About two years ago, I ate a very simple Taiwanese dish; Basil fried eggs, in a restaurant in Taipei. The dish is very popular in Taiwan, my friends told me that many Taiwanese moms like cooking this quick and healthy dish for their kids. I know some people like deep-frying the leaves in oil before pan-fry the eggs. But I like stir-frying in the pan instead, it is more healthy. Hope all of you like this simple and healthy dish!
Preparation time: 5 minutes
Cooking time: 5 minutes
- 3 free-range large eggs
- 30g fresh basil leaves
- ¼ tsp salt
- ½ spring onions (finely chopped)
- 1 tsp olive oil
- ¼ tsp sesame oil
|1.||Beat the eggs and season them with salt in a mixing bowl.|
|2.||Rinse basil leaves under running water. Never clean them until you’re ready to cook with them,|
|3.||Heat a non-stick pan over a medium heat and add ½ tsp oil. Place the leaves inside the pan and quick stir-fry for about 15 seconds. Then put them into eggs and stir well.|
|4.||In the meantime, add ½ tsp oil in the pan over low-medium heat. Add the spring onions in the pan and stir-fry 15-20 seconds. Pour the egg mixture in the pan and pan fried it.|
|5.||Drizzle sesame oil once the eggs are set. Then flip the egg gently to another side and pan-fried for a further 1-2 minutes until it is a bit golden brown.|
|6.||Serve with rice.|