“Every Part of This Tree is Edible: Maximize Nutrition by Cooking Its Most Nutrient-Dense Leaves with Eggs for a Multiplied Health Boost”

– 1 large egg.

– A handful of lettuce stalks (or the tender leaves from the lettuce plant).

– Cooking oil: 1 tablespoon.

– Salt: ½ teaspoon.

– Sugar: ¼ teaspoon.

– Water: approximately 600ml.

Detailed Recipe

Step 1: Prepare the Ingredients

Remove any tough parts from the lettuce leaves and wash them thoroughly several times.

Cut the leaves into 3-4 cm lengths and let them drain.

Crack the egg into a bowl, add a pinch of salt, and whisk until smooth.

Step 2: Fry the Egg

Heat a pan and add the cooking oil.

Pour the egg mixture into the pan, spreading it evenly to form a thin layer like a crepe.

Fry over medium heat until the bottom is lightly golden, then flip and cook the other side for 30 seconds before turning off the heat.

Transfer the egg to a plate, let it cool, and then cut it into strips or bite-sized pieces.

Step 3: Prepare the Broth

Use the same pan (without washing it to retain the egg and oil flavors), and add the water.

Bring it to a boil over high heat.

Once boiling, add the lettuce stalks and stir gently until they are just tender.

Step 4: Add the Egg and Season

When the lettuce is tender, add the fried egg strips to the pot.

Season with salt and sugar to taste.

Cook for an additional 1-2 minutes to allow the flavors to meld, then turn off the heat.

Step 5: Serve and Enjoy

Ladle the soup into bowls and garnish with a sprinkle of pepper or green onions if desired.

This soup has a mild sweetness, a subtle richness from the egg, and the fresh flavor of lettuce, making it a perfect pairing with steamed rice or vermicelli.

Tip:

For a crispier texture, cook the lettuce for only 1-2 minutes.

For a softer texture, cook it for an additional 1-2 minutes.

This dish is best served hot, offering a light and refreshing option with minimal oil, ideal for days when you crave a gentle, nourishing soup.

Wishing you success!

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