Crispy Fried Chinese Eggs | Donal Skehan | EAT LIVE GO

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Crispy Fried Chinese Eggs

April 14

This crispy fried egg dish is inspired by Australian food writer and chef Kylie Kwong. They make a rewarding and simple supper when you think all that awaits you is an anxious, hungry scramble in empty kitchen cupboards as you’ll probably already have most of the ingredients. If you so happen to have some leftover rice you can serve with the eggs, you’re in business. Otherwise, indulge in them just as they are – spicy, crunchy and gloriously gooey.

• Serves 1
• 10 mins

Method

1. 1. Heat the oil in a wok over a high heat until just before it begins to smoke.
2. 2. Add the eggs and fry for 2-3 minutes until they become crisp and golden on the edges, while the yolk remains runny.
3. 3. Drizzle over the oyster sauce and sprinkle with chilli and spring onions just before the end of the cooking time.
4. 4. 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.

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Ingredients

• US
• METRIC

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

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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