Chef's Recipes

Home-style crisp fried eggs with green onions, chilli and oyster sauce

Australian Gourmet Traveller recipe for home-style crisp fried eggs with green onions, chilli and oyster sauce by Kenneth Ting from Adelaide restaurant Concubine.

By Kenneth Ting
  • Serves 4
  • 10 mins preparation
  • 5 mins cooking
Home-style crisp fried eggs with green onions, chilli and oyster sauce
Home-style crisp fried eggs with green onions, chilli and oyster sauce

“I went to Adelaide’s Concubine and enjoyed the home-style crisp fried eggs. Would Kenneth Ting please pass on the recipe?” Lisa Stanhope, Brighton, SA

To request a recipe, write to Fare Exchange, , GPO Box 4088, Sydney, NSW 2001, or email us. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

  • 250 gm beansprouts, trimmed
  • 60 ml (¼ cup) peanut oil
  • 4 eggs
  • 2 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 50 gm (about 14) small red chillies, or to taste, seeds removed, thinly sliced diagonally
  • 6 green onions, trimmed and white part cut into julienne (green ends discarded)

Method

Main
  • 1
    Divide beansprouts among four plates, set aside. Heat oil in a wok or frying pan over high heat. When oil starts to shimmer, crack in 1 egg, taking care not to break the yolk. Cook until egg just sets (20-30 seconds), then remove from wok with a slotted spatula and drain well on absorbent paper, place on top of beansprouts, then repeat with remaining eggs. Discard remaining oil, wipe wok clean.
  • 2
    Return wok to high heat. Add sauces, bring to the boil. Add chilli and green onion and stir until just wilted (15-20 seconds). Remove from heat, stand for 30 seconds, then pour over eggs. Season with freshly ground white pepper and serve immediately.
SHAREPIN
  • Author: Kenneth Ting