Whenever I want a quick (healthy) lunch, I will grab a packet of pasta or noodles from the pantry. Today, I will share with you one of my favourite, most satisfying pasta creations - a fusion between Japanese (ebikko & seaweed) and Italian (spaghetti).
Spaghetti with soft boiled egg and ebikko
For this dish, I chose to serve it with a soft boiled egg rather than a poached egg, as soft boiled egg will coat the pasta more evenly (less hardening on the white). It also gives the pasta a nice creamy finish. If you follow my steps exactly, you can get these perfect soft boiled eggs everytime (which you can make for breakfast or anytime of the day!).
I love ebikko (you can also use tobiko) - I like how these little fellas give a little crunch everytime I take a mouthful of the pasta. I also love the umami-ness of the nori seaweed, something which I originally topped on for aesthetics of the dish.
Spaghetti with soft boiled egg and e! bikko
Preparation time: 2-3 minutes
Cooking time: 12-15 minutes
Serves 2
Ingredients
200g spaghetti
100g grey oyster mushrooms, sliced thinly
3 tbsp extra virgin olive oil
4 cloves of garlic, finely chopped
Salt and freshly ground pepper
Fresh parsley, finely chopped
2 eggs, direct from fridge
4 cloves of garlic, finely chopped
Salt and freshly ground pepper
Fresh parsley, finely chopped
2 eggs, direct from fridge
2 heaped tbsp ebikko (or tobiko)
Nori seaweed, cut into thin strips
1. Start by cooking the soft boiled egg since this takes the longest time. Firstly, put 450ml of water into a 18cm saucepan and bring to the boil. When water is boiling, remove from heat and place egg into the water. Please use eggs direct from the fridge (timing will differ for room temperature eggs). Using a cloth/dishtowel, tilt the pan slightly so that the egg is submerged 75% in the water. Cook for 12 minutes, then remove from heat. Perfect eggs everytime! (Note: This is for 2 eggs)
1. Start by cooking the soft boiled egg since this takes the longest time. Firstly, put 450ml of water into a 18cm saucepan and bring to the boil. When water is boiling, remove from heat and place egg into the water. Please use eggs direct from the fridge (timing will differ for room temperature eggs). Using a cloth/dishtowel, tilt the pan slightly so that the egg is submerged 75% in the water. Cook for 12 minutes, then remove from heat. Perfect eggs everytime! (Note: This is for 2 eggs)
2.Bring another pot of salted water to boil and cook spaghetti according to pack instructions to al dente. Remove from heat and drain, run under cold water to stop from cooking further.
3. Heat olive oil in frying pan on medium high heat. Add garlic and cook for 2 minutes until golden brown, then add the mushrooms and fry for 1-2 minutes until cooked.
4. Finally add the pasta, parsley and mix thoroughly, and then season with salt and pepper.
4. Remove from heat and divide pasta evenly in two plates. Top with soft boiled egg and ebikko. Garnish with nori seaweed sheets. Serve immediately.
3. Heat olive oil in frying pan on medium high heat. Add garlic and cook for 2 minutes until golden brown, then add the mushrooms and fry for 1-2 minutes until cooked.
4. Finally add the pasta, parsley and mix thoroughly, and then season with salt and pepper.
4. Remove from heat and divide pasta evenly in two plates. Top with soft boiled egg and ebikko. Garnish with nori seaweed sheets. Serve immediately.
Does the egg bear a slight resemblance to the one from JAAN? ;P
The soft boil! ed egg a cts as creamy sauce that coats each strand of pasta! YUM.
No comments:
Post a Comment