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Fried Eggs with Nam Jin
Neil Perry versed Greg Malouf in an egg Cook Off
2 Fresh Eggs
1 small finely sliced red eschalot
1 small handful coriander leaf
1 Clove Garlic roughly chopped
1 Coriander root washed thoroughly & roughly
½ long Red chilli de-seeded & roughly chopped
½ Long green chilli de-seeded & roughly chopped
2 Ripe Cherry Tomatoes roughly chopped
1 Scud (Wild green) Chilli finely sliced
15 g caster sugar
15 ml Fish sauce Boy brand or Squid brand
1 large juiced Lime
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To fry the eggs, add a little olive oil to a small non-stick frying pan. Heat the oil until just bubbling and crack the eggs into the pan.
Fry the eggs until the white is just set and the yolks still runny – remove from the pan gently and place on a serving plate.
Top with the nam jim and sprinkle with coriander and sliced shallots.
To make the nam jim, pound the garlic & coriander root in a mortar with a pestle.
Add the red and green chillies and pound further (not too much or it will be too hot).
Add the tomatoes and pound until just pulped.
Add the scud, sugar, fish sauce and lime juice, stir until mixed and the sugar has dissolved.
Check that the flavours are balanced...hot, salty, sour and sweet!
Mortar and pestle
Small non-stick frypan