See Also: Mrs Jang' s Eggs(recipes)
Daily Jang(finance)
Eggs(medicine)
Eggs(recipes)
Marbled Eggs(recipes)
Green Eggs(recipes)
Eggs Rancheros(recipes)
Eggs Primavera(recipes)
Eggs Benedict(recipes)
Poached eggs(recipes)

Mrs Jang' s Eggs (recipes)






Serves 2



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



350ml/12¼fl oz vegetable oil4 large free-range eggs1 tbsp oyster sauce2 spring onions (scallions), finely sliced1-2 red bird' s eye chillies, finely slicedfreshly ground white pepper



Method



1. Heat oil in a hot wok until the surface seems to shimmer slightly. 2. Crack the eggs into a small bowl, then pour into the hot oil. 3. After two minutes, reduce the heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point. 4. Carefully slide a fish slice under the eggs, lift them out of the wok and pour off the oil. 5. Return the eggs to the wok and place back over the heat for another one to two minutes to crisp further.6. Gently remove the eggs from the wok and drain off any excess oil before easing them onto a plate. 7. Drizzle eggs with oyster sauce and garnish with spring onions, chillies and a small pinch of pepper.8. Serve. This amount also serves 4 as a starter.