Rurae. Stirred Eggs Indonesian – style

Another recipe picked up long ago and far away.

This is a Dutch recipe learned from my first MIL.  I believe it is based on an Indonesian dish of eggs, coriander leaves (cilantro) and chilli.  I still intend some day to give that a go too.  Whenever I have enough coriander leaves on hand, I never think of it. 

I have never seen the recipe for this written down anywhere.  I have Googled it with every keyword combination I can think of and come up with nothing like it.   

Stirred Egg

Ingredients (per person)

  • 2 eggs
  • 1/2 cup chopped parsley
  • a good knob of butter  (If you substitute margarine it will NOT be the same!)
  • Salt and pepper
  • Buttered toast

Method

  1. Melt the butter in a pan over medium heat, do not burn it.
  2. Add the parsley and fry over low to medium heat, stirring all the time, until all moisture is gone  and the parsley begins to darken.
  3. Break the eggs into the pan and continue to stir until the egg is well cooked
  4. Salt and generously pepper
  5. Serve on toast

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About Alan

Alone in a sea of spinifex.
This entry was posted in Breakfast, Eggs and tagged , , . Bookmark the permalink.

2 Responses to Rurae. Stirred Eggs Indonesian – style

  1. Pingback: A Dozen Favourite Breakfasts | Comfort Cookery

  2. Pingback: Breakfast | Hodophilia

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