Fried Eggs with Oyster Sauce and Chillie….inspired by Kylie Kwong.
Feel like eating something hot with lots of chillie? Feel like eating something savory? Is there nothing in the fridge but a few eggs and chillies? Maybe you just have a hangover. You will adore this little Asian style fried eggs.
You need for 2
1 ½ cups vegetable oil
4 large eggs
1 tabs oyster sauce
pinch ground white pepper
2 green shallots finely sliced
1 to 2 small red chillies
- Slice up shallots
- Using a knife and fork slice up chillies: you don’t want to wipe your morning after mascara raccoon eyes with hot chilies. Ouch.
- Take 2 aspro for the hangover
- Put on coffee.
- Heat oil in wok.
- Crack eggs in a bowl.
- When the oil starts to shimmer like a Christian Louboutin heel add the eggs to the hot oil.
- After about 2 minutes you should reduce the heat to moderate; you want the underside of the eggs crispy and firm like your thighs. And the yolks soft and runny like your pre botox forehead.
- Now here’s a tricky bit: carefully slide a cake slice or something like it under the eggs and lift them out while you pour off the excess oil. We don’t need any more oil in our life except on our face.
- Then slide the eggs back into wok to crispy them up a bit more.
- Don’t worry: Who cares if the yolks break and it looks more like an omelette than fried eggs.
- Now gently slide eggs onto a plate.Lovely.
- Drizzle eggs with oyster sauce and accessorise with the spring onions/shallots and the black pepper and the sexy red chillies.
- This is great with a few leaves of coriander too.
- Kylie says you can serve it as an entrée with rice if you like.
- Now put your feet up, grab the latest Vanity fair, pour a coffee and relax
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