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Egg Mee Suah

Serves 2

INGREDIENTS

2 Frenz organic eggs, boiled for 5 minutes and peeled

½ tsp Herbie’s Beetroot Powder

600ml chicken or vegetable broth

2 bundles of Ban Shan Mee Suah

Salt and pepper, to taste

GARNISH

A small bunch of coriander

1 tsp Goose Fat Confit shallots

METHOD

  1. In a small saucer, mix Herbie’s Beetroot Powder with a bit of water at a time, till a paste is formed. Using a paper towel, gently dab the boiled eggs to ensure that the surface is dry. Dip the bottom of a satay stick into the mix and make a mark on each egg. Set aside.
  2. Place broth in a pot and bring to a simmer. Add salt and pepper to taste.
  3. In a separate pot, add 400ml of water and bring to a boil.
  4. Place both bundles of noodles into the boiling water for about 10 seconds. Refresh the noodles in ice water before putting it back into the boiling water to warm it up. Drain the water.
  5. Separate the noodles into two bowls and ladle the boiling broth into the bowls.
  6. Top with the red marked egg. Season with a spoonful of Goose Fat Confit Shallots and a handful of picked coriander leaves. Enjoy!