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breakfast

Crispy Fried Chinese Eggs

A nice change from scrambled eggs on toast!

10 1
Crispy Fried Chinese Eggs | DonalSkehan.com, A nice change from scrambled eggs on toast!

breakfast

Crispy Fried Chinese Eggs

A nice change from scrambled eggs on toast!

Thursday, April 14, 2016

3 tbsp rapeseed oil

2 large free range eggs

2 tbsp oyster sauce

1 red chilli, finely sliced

2-3 spring onions, finely sliced

1 tbsp sesame seeds, toasted

Coriander leaves, to serve

Wok

 

10 mins
Serves 1

These crispy fried eggs, inspired by Australian food writer and chef Kylie Kwong, are a satisfying solution to an anxious hungry scramble in empty kitchen cupboards. They might not be a feast, but they are certainly a rewarding and simple supper that only requires a handful of ingredients, I, more often than not, have to hand. If you so happen to have some leftover boiled rice you can serve with the eggs, you are in business. Otherwise indulge in them just as they are spicy, crunchy and gloriously gooey.

 

Heat the oil in a wok over a high heat until just before it begins to smoke.
Add the eggs and fry for 2-3 minutes until they become crisp and golden on the edges, while the yolk remains runny.
Drizzle over the oyster sauce and sprinkle with chilli and spring onions just before the end of the cooking time.
Remove from the pan and serve up with an extra drizzle of oyster sauce, a sprinkle of sesame seeds and tear over some coriander leaves.
10 mins
Serves 1

Ingredients

3 tbsp rapeseed oil

2 large free range eggs

2 tbsp oyster sauce

1 red chilli, finely sliced

2-3 spring onions, finely sliced

1 tbsp sesame seeds, toasted

Coriander leaves, to serve

You'll Need

Wok

 

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