- Serves: 4 as a starter, or 2 as a meal with steamed rice
- Cook Time: 5 minutes
- Prep Time: 5 minutes
- Effort: easy
- 375 ml vegetable oil
- 4 large eggs
- 1 tbsp oyster sauce
- small pinch of ground white pepper
- 2 spring onions, finely sliced
- 1-2 red bird's eye chillies, finely sliced
Tips and Suggestions
This recipe contains lightly cooked eggs. Raw or lightly cooked eggs should not be served to young children, elderly people and pregnant women because of the risk of salmonella poisoning.
"This unassuming recipe is actually rather famous now," says Kylie. "Everyone who's tried these eggs - whether in the restaurant or at home - just raves about them. They're also a very nostalgic dish for me, because Mrs Jang was my Uncle Jimmy's mother, and she used to cook these eggs for my brothers and me after we'd been working in his noodle factory. They're so simple, fresh and tasty. Where Westerners have fried eggs and bacon, Chinese people have fried eggs with chilli, oyster sauce and spring onions. "
1. Heat the vegetable oil in a hot wok until the surface seems to shimmer slightly.
2. Crack the eggs into a small bowl, then pour into the hot oil.
3. After 2 minutes, reduce the heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.
4. Carefully slide a fish slice under the eggs, lift out of wok and pour off the oil from the wok.
5. Return the eggs to the wok and place back over the heat for another 1-2 minutes to crisp further.
6. Gently remove eggs from wok and drain off any excess oil before easing onto a plate.
7. Drizzle the fried eggs with the oyster sauce and garnish with the white pepper, spring onions and chillies.
8. Serve at once.
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