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To serve, place each item in a separate dish on a tray.
Add a small dish of soy sauce and a whole egg in a separate dish, if you like.
Add the white vinegar to the water and stir until a whirlpool forms. Slide the egg into the centre of the whirlpool, folding the edges of the whites inwards to keep the egg together and to form a spherical shape.
Repeat with the remaining eggs, so they are all in the water.
Restaurants in Israel often serve it in the pan it’s cooked in, with bread, salad and homemade pesto or garlic butter but if you're making this dish at home you could add other ingredients such as sausage, cheese or feta to customise your dish.
To make the beansprout pickles, combine the spring onions and sprouts in a bowl.
Cook the eggs for three to four minutes, until the white are set but the yolks are still runny. Serve with relish on the side, and enjoy immediately.
Add the chopped vegetables and spices to the bowl and stir gently to combine everything thoroughly.
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Cook the fish for one minute, then turn them over and cook them for 30 seconds.
Transfer the fish to kitchen paper to rest for a few minutes.
Mix together the salt, vinegar and mirin in a bowl, then drizzle it over the sprouts and spring onions. To prepare the rice, place it in a small pan and add enough cold water to fill the pan to about a finger’s width above the level of the rice.