Source: Kylie Kwong "Heart & Soul"
Serves 2 as a meal with steam rice
Ingredients:
Cooking oil, 24 tbsp (or 1½ cups)
Eggs, ~60g size, 4 units
Garnish:
Oyster sauce, 1 tbsp
White pepper powder, a pinch
Spring onions, finely sliced, 2 stalks
Bird eye chillies, finely sliced, 1-2 pcs
Method:
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.
Serving:
1. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.
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