On our recent trip to Billy Kwong, Kylie Kwong’s restaurant (story to come soon), we ordered a starter which was simple but delicious. The eggs were crispy at the bottom with a river of creamy egg yolk meandering across the plate. Was that too lyrical? Perhaps – but I was bowled over by the beautiful texture. Little did I realise how simple it actually was. When I looked up some recipes on her website, I realised that it could be done with about 4 ingredients plus oil and seasoning and finished in under 10 minutes. Please excuse the lack of “in progress” photos – quite honestly it was over before it even began!
I’ve spoken often about my fear of deep frying, yet I overcame it for this dish as it’s that good and simple. I had a surplus of eggs and some crunchy fresh birds eye chilis and fresh spring onions so it was an easy choice. And provided your rice is already cooked you can have a simple dinner for two on the table within 10 minutes (with most of the time spent waiting for the oil to heat up and whilst it’s doing so you can chop up the chilis and spring onions).
I couldn’t find Biodynamic eggs anywhere so I used free range eggs instead. Of course using birds eye chilis will mean that it is super hot so of course you could use less or you can use the larger chilis which are milder. I served these with the cooling cucumber pickles I made earlier that week and some fresh rice noodles which were cooked for 2-3 minutes in the microwave and then drizzled with soy and hoi sin sauce so I can say with absolute confidence that dinner was ready within claimed 10 minutes. I know the inevitable question for fellow deep frying phobics is “Will this work with just pan frying the eggs?” and I have to say that it does work well although the eggs aren’t quite as crispy on the bottom (although they still are crispy) but that is the only concession. The only thing I can suggest though is that you try this dish, either deep fried or shallow fried. It will soon work its way into your week day cooking repertoire.
Homestyle Chinese Free Range Eggs
Serves 2 people for dinner with rice or noodles or 4 people for an entree
- 1 1/2 cups vegetable oil
- 5 free-range eggs
- 1 tablespoon oyster sauce or the vegetarian equivalent
- pinch ground white pepper
- 1/4 cup finely sliced spring onions (scallions)
- 1–2 red bird’s eye chillies, finely sliced
1. Heat oil in a hot wok until surface seems to shimmer slightly. Crack 4 eggs into a small bowl without whisking, then carefully pour into the hot oil. After 1 minute reduce heat to medium, allowing the underside of the eggs to become firm and crisp – the yolks should still be runny at this point.
2. Carefully slide a spatula under the eggs and discard the oil. Replace eggs and cook for a further minute to become crisp. Transfer onto a plate.
3. Whisk the last egg lightly in a small bowl and fry it by itself turning it over when only just done. Lay this on top of the 4 eggs already done on the plate. Slice this into 6-8 pieces so that it is easier to eat, whilst keeping the outside shape.
4. Drizzle eggs with oyster sauce or vegetarian version thereof and garnish with pepper, spring onions and chillies. Serve immediately.
Adapted from Kylie Kwong’s website
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37 Comments | Add your own
Ooh yum! Thanks for the recipe! I will definitely be using this! And is that tofu i spot in the corner?… Yum.
This looks absolutely delicious. Amazing how things that are simple when you know how can look complex.
Oh yum!!! This looks so wonderful, both my partner and I love runny eggs. I am going to make this for dinner tomorrow and I am so happy that this post came with a recipe!
This is mouthwateringly easy! I remember seeing these in chinese menus but I always bypass it. Will have to give it a go soon.
I don’t do eggs, but your meal looks great nonetheless.
Love this recipe – has been a favourite in my house since it first appeared on KK’s telly show. We occasionally swap the shallots for coriander leaf to lighten it up a bit – its a nice variation.
Cheers
md
Ooh I think I saw her make this on her tv show. I loved the sound of the frying egg crackling away in the oil, there’s something so appetising about that sound
I like how you served them with the cucumber pickles, what a perfect combo!
This looks fab, and easily adaptable for kids, too! Will definately be giving this one a try, perhaps for a weekend breakfast. Yum!
These look delicious. My husband does something similar, with a drizzle of sweet soy sauce at the end. A reminder of how quick and easy real food can be!
look sooooo good! god I love anything with eggs on top…it sort of looks like omu-rice! I’ll eat this with ketchup
I love this Chinese-style egg preparation! Can’t wait to try it – I still have free-range eggs and spring onions that I got to make a dish yesterday, just need to find those red bird’s eye chillies!
yum yum
It’s great to have a quick backup meal available, and I love runny eggyolk. It sounds extra beautiful when you describe it as a meandering river.
One of my favourite ways to have fried egg! Simple and delicious! It also happens to be in one of her recipe books. Can’t remember which one though…
I never tired this before, but it looks delicious!
oh that looks so simple and good at the same time…and I guess I will attempt the deep frying…kinda don’t like deep frying…haha…
Love this type of eggs… instead of oyster sauce, I use the Indonesian Kecap Manis along with the sliced bird eye chiles.
Great anytime of the day (yes, I’ve had this numerous times with steamed rice for breakfast).
I also use less oil with satisfactory result.
wow, this really is easy and simple! I think I will try this after a tough day at work
Well it was eggs for dinner anyway and I now I have decided how! Thank-you, have all ingredients on hand but will have to include a salad(for the diet of course)
A simple yet delicious meal! We often get this kind of eggs with nasi lemak…yum yum with the sambal chilli!
I could almost smell the eggs sizzling in the wok thanks to your gorgeous pics, I love the simplicity of this dish which also looks so appetising!
Looks fantastic – I have to try this. The chillis push it into a whole new realm.
Oooh ! this looks really good 7 super fast.
That pavlova looks divine:-)
Looks awesome! I have all about given up on in process pics to scared of dropping the camera or splattering it with grease.
Not a big fan of eggs unless they are for breakfast but I could see this easily going for breakfast.
Nicely done!
i would love this, but someone would have to make it for me. i’m sure i’ve mentioned before that hot oil and i don’t get along.
pretty and impressive dish, lorraine!
Yummy, yummy… I’m making it very soon!
Oooh I remember seeing her cook this on her show, it looked positively scrumptious, and yours does too! I love eggs cooked this way, but like you, I have an innate fear of deep frying… I think the thought of spurting hot oil is too scary! Hopefully I’ll conquer that fear one day!
Hi Betty-You’re more than welcome! It’s rice noodles in the corner
Hi Cakelaw-Thankyou so much. yes every time that I eat this I’m constantly amazed
Hi Feasting on Art-ThankyoU!
Me too, runny yolks are so delicious (although I draw the line at runny whites 
). I hope you liked it!
Hi Trisha-Thankyou! Now that I know how easy it is to do myself I think I’ll bypass it hehe
Hi Bethie-Ah really!? Thankyou so much. Do you not like the taste of them?
Hi md-Sounds like a great idea using coriander!
Hi Steph-Yes it’s so crackly when it fries! It signals “deep fried goodness coming up!”
Thankyou!
Hi Angela-Thankyou! Yes kids would love it without the chili
Hi MrsDesperate -Ah sweet soy would also be gorgeous! Yes simple but delicious
Hi Sophia-Yes it is, you could make itinto an omurice!
Hi 5 Star Foodie-Ahh sounds like you’ve got almost everything for it! Great stuff!
Hi Simon-Thanks!
Hi Arwen-Exactly! Sometimes you just don’t have time for anything else
Thankyou!
Hi Forager-I have to admit I’m yet to own one of her cookbooks-oops!
Hi Barbara-Thanks, it’s so delicious and easy
Hi Alexandra-Don’t worry you can shallow fry it too!
Hi Tuty-Yep I can see this being a gorgeous breakfast and yep I’ve shallow fried it too and it’s pretty good although not as crispy.
Hi Maria-It is! Yep it’s good one to keep in the back of the pocket
Hi Sally-Fantastic! I hope you liked it!
Hi Pigpigscorner-Aww you’re making me so hungry!
Hi Moya-Awww thankyou!
Thanks, yes it’s only afew ingredients but they work so well together!
Hi Suzie-Thankyou! Yes the chilis are really so good in it
Hi Soma-Thankyou so much!
Hi Jeff-Thankyou! I know, I am petrified of getting oil on my lens!
Yep I think a few people have something similar for breakfast.
Hi grace-Thankyou! Hehe well I’ll make it for you if you make me one of your fabulous dishes. Deal?
Hi Paula-Fantastic! I’d love to know what you think of it
Hi Su-yin-I haven’t seen much of her tv show sadly
Yes so many of us do it seems! It was pretty scary but as there isn’t a lot of water in them it was relatively safe-relatively! 
Those are some really tasty looking eggs!
Hi Kevin-Thanks so much!
Heavenly! I love the pic of the egg puffing up!
This dish is delicious!!!
So delicious, I made it three times on the weekend.
You can achieve a similar result by ‘frying’ the egg with just a little spray oil on the pan. The main difference was the egg didn’t puff but this is not a huge deal if you’re worried about cholesterol. I think the main objective is to keep the egg yolk runny.
Also, we served it over brown rice which was nice and filling.
PS: For Vegetarians, replace the oyster sauce for oyster mushroom sauce. Or just soy.
Available from Asian stores.
Hi [eatingclub] vancouv -Thankyou! Yes that was rather cool when I saw that!
Hi Nicole-Oh great!
Yep we tried doing it that way and yep it works too and you don’t have to deep fry which is great! I agree the runny egg yolk is important 
Ah good tip for the vegetarian version.
hi
i also normally dont deep fry at home – but i decided to have a go at this after watching kylie’s show sometime ago. i used a wok with slightly less oil than you have in the picture and it was absolutely yummy – crispy outside with runny yolk. AND it was done with minimal oil spits.
btw, i have just recently join your mailing list – i have really enjoyed reading your reviews and looking at those scrumptious photos. thankyou very much.
Hi ming-Isn’t it great! And I love the fact that it’s only a few ingredients long! Thankyou so much, that’s lovely of you to say!
A great,,,,looks easy and delicious…fantastic.
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