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Kylie Kwong
Mrs Jang's Home-Style Fried Eggs
Kylie Kwong (born 1969 in Australia), is a prominent Australian television chef, author, television presenter and restaurateur. As a fifth generation Australasian, she learned the art and fundamentals of Cantonese cooking, by her mother's side....more.

 
 
   

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Instructions  
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.
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.
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.

Source : Kylie Kwong "Heart and Soul"

 

Recipe

- 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

SERVES : 4 (as a starter); 2 (as a meal with steamed rice)

   
   

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