I don’t like eggs. Never did, never will. However, I have had to embrace eggs, which started a few years ago when I did the Whole-30 program. The white-part doesn’t bother me as much as the yolk. Runny yolk? I really don’t see the appeal.
I have expanded my egg repertoire to include scrambled, omelette, boiled and fried (add ‘to death’ to each cooking style).
My Asian-style fried egg is quite palatable. Hubby is a fan. I can’t really take credit for it. My family back home is known to cover pretty much everything with sauce – soy, ketchup, chilli. I took mum out for breakfast at Carluccios last summer when my parents visited. She ordered scrambled eggs and then asked quietly in my ear if they served chilli sauce. Bless.
Here is the recipe for my Asian-style fried egg.
Ingredients: (serves 2)
- Fry lite
- a knob of butter
- two eggs
- 1/2 tsp tamari
- 1/2 tsp kicap manis (dark soy)
- a pinch of salt
- a pinch of ground white pepper
- Heat a non-stick pan and spray with Fry Lite
- Add the butter and leave it to foam
- Break the eggs onto the pan (side by side) and leave to cook until the egg-white turns crispy around the edges
- Season with the soy, kicap manis, salt and pepper
- Fold the sides of the eggs until the form a parcel/overlap and flip over
- Leave until the yolks are cooked through
- Remove from the pan and serve with a squeeze of chilli sauce