Heat a little more oil in frying pan and wipe out leaving a thin coat. Place over a medium heat and pour in one quarter of egg mixture in thin streams from squeeze bottle, making a lattice pattern. Gently cook for 30-40 seconds or until egg net is cooked through. Turn out onto a sheet of baking paper. Or dip hand in the egg mix and wave across the flat frypan so that the egg drizzles in the oil. Move your hand backwards and forwards and from side to side to form a net. Do not move too quickly otherwise the strands will be too fine and will break. Circle the perimeter to form a border. Remove and drain on paper. Repeat until egg mix is finished.
Divide mushroom mixture down the centre of the nets and sprinkle with peanuts and coriander leaves. Gently roll to encase. Alternatively, lay out an egg net, spread some mix on the lower third of the net and roll up. Repeat with remaining nests and mixture. Garnish egg nets with julienned green onion and chilli. Slice into bite sized and serve as a pre dinner nibble.
Notes
This recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!
