Neil Perry versed Greg Malouf in an egg Cook Off


  • 2 Fresh Eggs

  • 1 small finely sliced red eschalot

  • 1 small handful coriander leaf

  • Nam jin

  • 1 Clove Garlic roughly chopped

  • 1 Coriander root washed thoroughly & roughly

  • 0.5 long Red chilli de-seeded & roughly chopped

  • 0.5 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


  • 1.

    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.

  • 2.

    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.

  • 3.

    Top with the nam jim and sprinkle with coriander and sliced shallots.

  • Nam jin:

  • 1.

    To make the nam jim, pound the garlic & coriander root in a mortar with a pestle.

  • 2.

    Add the red and green chillies and pound further (not too much or it will be too hot).

  • 3.

    Add the tomatoes and pound until just pulped.

  • 4.

    Add the scud, sugar, fish sauce and lime juice, stir until mixed and the sugar has dissolved.

  • 5.

    Check that the flavours are, salty, sour and sweet!

  • Equipment:

  • 1.

    Mortar and pestle

  • 2.

    Small non-stick frypan

  • 3.

    Egg slice

  • 4.

    Serving plate

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 198kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 18g
  • Carbohydrate 20g
  • Sugar 11g
  • Sodium 101mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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