Mrs Jang's Eggs

Ingredients

350ml/12¼fl oz vegetable oil
4 large free-range eggs
1 tbsp oyster sauce
2 spring onions (scallions), finely sliced
1-2 red bird's eye chillies, finely sliced
freshly 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.