Everyone should have a version of Kylie Kwong’s ‘Mrs Jang’s Home-Style Fried Eggs’ in their repertoire. I’ve been in love with these eggs since discovering them a few of years back; they never fail to satisfy (especially if you need a morning pick-me-up). They sit firmly in my cookbook of emergency medicine for the soul. Crispy, hot, silky, tangy, soft, sweet, spicy, INTERESTING !!!
The Western world would partner this dish with some form of toast, but I assure you it just wouldn’t work. If anything, I guess you could add rice to make it into a wholesome supper instead. Beautifully appealing, this attractive dish allows you to bring out your artistic flare on the plate and leaves you suitably satisfied without the regrettable, uncomfortable bloating of a traditional British ‘fry-up’. At first glance you ponder what you’re going to eat afterwards, but it’s deceptively filling.
I say ‘version’ as I don’t think I’ve ever made them the same twice, and generally they’re based on whatever I have to hand at the time.
The basic concept is to deep-fry a couple of eggs and top them with an array of complimentary yet contrasting embellishments.
The fundamentals are as follows, but beyond that is down to you – mix it up and find your own balance; my preferred version entails shallow-frying and some serious spicing.
Ingredients (per serving):
- 2 large free-range eggs – duck eggs if you have them
- 1 tbsp oyster sauce
- 1 tbsp sweet chilli sauce
- 1 spring onions (scallions), finely sliced
- 1 red chilli, finely sliced
- 1 tsp soy sauce
- 1/2 tsp Furikake (Japanese sesame seed and seaweed seasoning)
- vegetable oil
Heat at least 1cm depth of oil in a high-sided frying pan or wok until it’s shimmering hot, but not smoking. Crack the eggs in and allow them to bubble up and go crispy. The eggs may need basting with hot oil to cook the top evenly, but you want to ensure that the yolks remain soft. Remove with a slotted spoon to allow the excess oil to drain. Plate and garnish decoratively with your choice of accompaniments.
Variations could include any kind of hot sauce like tobasco, coriander leaves, ground white pepper, chives, mango chutney, crispy fried onions, even lime pickle. Personally, I like it to be hot hot hot.
You want the outcome to taste fresh and clean, have balance, and leave you wanting more yet deciding you don’t need it.
I am mortified that we never got to visit Kylie’s Sydney restaurant whilst living in Australia – I’ve heard great things about Billy Kwong Chinese Eating House, and if this dish is anything to go by, it’s more than worth a look.
The original recipe features in Kylie’s 2007 book ‘Recipes and Stories‘.