Homestyle Chinese Free Range Eggs Recipe - Kylie Kwong

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

Step 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.

Step 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.

Step 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.

Step 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