Cookbook Challenge Week 12 - Part 2

Theme: Egg

Menu: Mrs Jang’s home-style fried eggs

I love egg. When I was a little kid, as far as I can remember, I will eat egg everyday and I wouldnt want to eat anything else. Be it an omelette, scrambled,  sunny-side up, half-boiled, anything!. If it’s an egg I will eat it - with rice or without. (I lived my childhood days in Jakarta, Indonesia, so I grew up eating rice for every meal in the day - it’s the main staple food there)

Which is why I love this week’s challenge, and this recipe from Kylie Kwong is one of my favourite egg dishes :)

Recipe (from Kylie Kwong: Simple Chinese Cooking cookbok)

Ingredients

1 1/2 cups vegetable oil
4 large free-range eggs
1 tablespoon oyster sauce
small pinch ground white pepper
2 spring onions (scallions), finely sliced
1-2 red bird’s eye chillies, finely sliced

Method

1. Heat oil in a hot wok 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.
2. Carefully slide a fish slice under the eggs, lift out of wok and pour off oil. Return eggs to wok and place back over the heat for another 1-2 minutes to crisp further.
3. Gently remove eggs from wok and drain off any excess oil before easing onto a plate. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.

Serves 4 (as a starter), or 2 (as a meal served with steamed rice)