Friday, March 18, 2011
Crispy Pan-Fried Eggs
This is actually based on a Kylie Kwong recipe called Mrs Jang's Homestyle Fried Eggs. It's one of my favourite supplements to a meal when I need something super fast and easy. The original recipe calls for the eggs to be deep-fried in a wok, but I prefer to just pan-fry mine in a little less oil than that. The eggs are browned and crisp along the edges and all over the bottom, and the yolks still soft and liquid. Combine that with the sweet-salty flavours of the oyster sauce and the heat from the chillies, it's totally addictive and it's hard to stop at just one egg. I could eat a few of those with steamed white rice and that would be my meal.
If you've never tried these, you should! Here's the recipe, adapted from Kylie Kwong:
1 1/2 cups vegetable oil (I used about 1/2 cup using a frying pan instead)
4 large eggs
1 tablespoon oyster sauce
Dash of ground white pepper
2 spring onions (scallions), finely sliced
1-2 red bird's eye chillies, finely sliced
Heat oil in a hot wok (or pan) until the surface seems to shimmer slightly. Crack the eggs into a small bowl, then pour into the hot oil. After 2 minutes, reduce heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.
Carefully slide a fish slice under the eggs, lift out of wok/pan and pour off oil. Return eggs to wok/pan and place back over the heat for another 1-2 minutes to crisp further. The yolks should remain slightly runny.
Gently remove eggs from wok/pan and drain off any excess oil before easing onto a plate. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.