Gastronomixs

Egg grids (rhoom)

Egg grids are originally a Thai dish and are served in that country as 'golden purses': folded shut and with a filling made from meat and vegetables. It is a lovely preparation method that takes a little practice but produces a surprising effect.

Egg grids (rhoom)

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Ingredients

10

 

eggs

1

dl

water

 

 

salt

 

 

oil

Preparation method

  • Whisk the eggs with the water and season with a little salt.
  • Pour into a squeeze bottle.
  • Heat a frying pan and coat with oil.
  • Next, quickly squirt the egg mixture into the pan in a pattern of cross-hatched stripes and fry gently until done.
  • Cut into shapes with a cutter and process further.

Serving suggestions

  • Serve vegetable side dishes in a 'basket' of egg grid.
  • As a component in an amuse-bouche
  • As a special variation on the Chinese classic egg foo young.

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