Wok Fried Eggs

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 !!!

version 1 of mrs Jang's eggs

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.

v2 of wok fried eggs

How attractive is this dish? Look at the colours!

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

Method:

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.

kylie kwong style eggs

Mrs Jang's home style fried eggs

another version of wok fried eggs

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‘. 

Baked Eggs

Having tried a few incarnations of Baked Eggs over the years, I’ve settled on this method as my favourite (for now at least..). I like to use the enamel coated metal dishes rather than ceramic pots so it’s not HOTTER THAN THE SUN for a good twenty minutes after serving.

Serves 2.

Ingredients:

  • 1 Leek, sliced
  • 6 mushrooms, sliced
  • 1 small garlic clove, finely sliced
  • 50ml Crème Fraîche
  • Baby Spinach
  • 50g Gruyère Cheese, grated
  • 4 Eggs
  • Breadcrumbs or slightly stale bread
  • Nutmeg
  • Olive oil
  • Salt & Pepper

Method: 

Pre-heat your oven to 200°C.

Fry the leeks, mushrooms and garlic in a little oil (feel free to add in a knob of butter too).
Cover the base of 2 dishes with a thin layer of crème fraîche and top with the leek and mushroom mix.
Grate or sprinkle over a tiny amount of nutmeg and season with salt and pepper.
Top with a layer of grated cheese – Gruyère brings a lovely flavour to the dish but a good Cheddar works equally well.
Cover the cheese with a layer of baby spinach leaves and crack two eggs into each dish.
Dot the eggs with crème fraîche, season again and then cover with a layer of breadcrumbs. I like to use slightly stale Sourdough and blitz it in the food processor. Don’t forget that you can always make batches of breadcrumbs from leftover bread and then freeze it in bags – it will defrost in no time.
Drizzle with olive oil and bake for 10 minutes – the top will be golden and crispy while the egg yolks will be beautifully runny. You know what to do if you’d prefer them hard.

This is an entire meal in one dish and make a fabulous lunch.

Enjoy!

Crunchy Baked Eggs