serves
4
prep
10 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
10
minutes
cooking
10
minutes
difficulty
Easy
level
Stream free On Demand
Food I Grew Up With
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 6 eggs
- 1 tsp sesame oil
- ¼ tsp MSG or stock powder
- 2-3 tbsp vegetable oil
- 1 spring onion, thinly sliced, to serve
- White pepper
- Steamed rice, to serve
For the Cantonese sweet soy sauce
- 1 tbsp vegetable oil
- 2 spring onions, cut into 5 cm lengths
- 2 garlic cloves, bruised
- 2 cm x 2 cm piece ginger, thickly sliced
- ½ cup light soy sauce
- 2 tbsp dark soy sauce
- 2 tbsp sugar
- 2 tbsp water
Instructions
- To make the Cantonese sweet soy sauce, heat the oil in a small saucepan over medium heat. Add the spring onion, garlic and ginger and cook, stirring, for 2 minutes, or until fragrant. Stir through the remaining ingredients and bring to a simmer. Cook for 5 minutes, then strain into a glass jar. This sweet soy sauce will keep in the fridge for months.
- Crack the eggs into a medium bowl, drizzle over the sesame oil and sprinkle over the MSG (or stock powder). You don’t need to beat the eggs (though you can if you like).
- Heat the vegetable oil in a large wok or non-stick frying pan over high heat until very hot. Add the eggs and push them around with a spatula a few times until the eggs are cooked to your liking. Remove about 10 seconds before you think they’re ready, as they will continue to cook while off the heat. I like set whites but the yolks a little runny. Some of the yolks will break (maybe all of them) and mix with the whites, but the idea is to get a mixed appearance.
- Transfer the fried eggs to a serving plate and drizzle with the Cantonese sweet soy sauce. Sprinkle with spring onion, a little white pepper and serve with steamed rice.
Photography by Jiwon Kim.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Food I Grew Up With
