This Week's Recipe: Wok Fried Eggs

Why Fried Eggs?

This is my version of a Kylie Kwong recipe. These eggs are best thing to eat the day after a big night when the world feels against you, for dinner when you really don’t feel like cooking, or as the perfect snack at anytime.

I am a huge fan of this dish for all the reasons above plus that it is simplistic yet sensational in taste, texture and ingredients. The contrast of the crisp and gooey wok fried egg, the velvety earthiness of oyster sauce, the crunch of fresh green shallots and the heat of the chillies.

Enjoy by itself, or with boiled white rice.

1/2 cup vegetable oil
2 free range eggs
1 tablespoon oyster sauce
2 green shallots, finely sliced
1 bird’s eye chilli finely sliced or dried chilli flakes.


Heat the oil in a hot wok until the oil seems to shimmer on the surface. Crack the eggs in a bowl and just break the yolks. Pour the eggs into the oil. The eggs will pop and blister so stand back. Cook the egg in the oil without stirring for 1-2 minutes, or until the eggs are crisp on the outside but slightly gooey in the middle.

Gently remove the egg from the wok and drain off excess oil. Scatter with shallots, oyster sauce and chillies.

Serves 1-2

Bon appetite.


Anonymous said...

This looks delicious! Do you cook this over high heat?

Jessica said...

Yes you want to cook this over a high heat. I tend to heat my wok for 5 minutes with the lid.

A high heat will mean the eggs will puff up and get crispy around the edge



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