Saturday, November 6, 2010

Mrs Jang's Home-Style Fried Eggs

Source: Kylie Kwong "Heart & Soul"

Serves 2 as a meal with steam rice

Cooking oil, 24 tbsp (or 1½ cups)
Eggs, ~60g size, 4 units

Oyster sauce, 1 tbsp
White pepper powder, a pinch
Spring onions, finely sliced, 2 stalks
Bird eye chillies, finely sliced, 1-2 pcs

1. Heat oil in wok till surface seems to shimmer slightly.

2. Crack & beat eggs in a bowl.

3. Pour beaten eggs into hot oil.  After 2 mins, reduce heat to allow the bottom of the eggs to become firm and crisp, but the yolks should still be runny at this point.

4. Slide a fish slice (= 锅铲, a cooking utensil) under the eggs, lift out of wok and pour off oil.

5. Return eggs to wok and place back over the heat for another 1-2 mins to crisp further.

6. Gently remove eggs from wok and drain off excess oil before easing onto a plate.

1. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.


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