Crispy Fried Eggs

by Trudy ~ Veggie num num on June 9, 2010

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Crispy Fried Eggs

This is one of those truly simplistic dishes that reward you with delightful texture and flavour for very little effort. Fried eggs are pretty straight forward, but here they are deep fried, as per a Kylie Kwong recipe and served with a rich Asian inspired sauce and the fresh zing of chilli.

The key is to watch the eggs very carefully while cooking as the yokes can soon turn from soft to hard and for this dish to succeed you really need lovely runny yokes to contrast with the crispy fried egg whites. The original recipe called for oyster sauce but I have replaced that here with miso and soy sauce which is a nice and rich salty/sweet balance.

If you don’t have a wok you could try the same trick in a deep sided heavy based fry pan. Whether you are using a wok or not please be careful with the hot oil, it can spit and splatter while the eggs are cooking.

Served with steamed rice it is the perfect mid-week vegetarian meal for two or serve as a side or entrée for four. Equally as good on its own, this crispy fried dish is also a great recipe for brunch eggs.

Preparation time: 5mins
Serves 2 {as a main with rice}

  • 1 ½ cups vegetable oil
  • 4 large free range eggs
  • 2 tbs soy sauce
  • 1 tsp miso paste
  • 2 shallots, diced
  • 1-2 chillies, finely diced
  • ½ red capsicum (bell pepper), finely diced
  • fresh coriander leaves to serve

Dissolve the miso paste in a little hot water, combine with the soy sauce until smooth, set aside.

Crack the eggs into a small bowl.

Heat the oil in wok until hot, test by adding a small drop of egg white if it instantly begins to fry the oil is ready.

Slide the eggs carefully into the hot oil, fry over medium/high heat for 2-3 minutes until the whites are crisp around the edges.

Lifting the eggs with an egg slide, carefully pour the oil from the wok.

Return the wok with the eggs to the heat and cook quickly for a further minute to crisp off the bottom, watching the yokes to insure they do not overcook, remove from the heat while yokes are still runny.

Arrange on a plate and top with diced shallot, chilli and capsicum, drizzle over sauce and top with torn coriander leaves.

Serve with steamed rice for a quick simple vegetarian main meal or as a side or entrée.

This easy egg recipe was adapted from Mrs Jang’s home-style fried eggs by Kylie Kwong.

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