• For the eggs

  • 330ml (12floz) vegetable oil

  • 4 free-range organic eggs

  • To serve

  • 1 tbsp oyster sauce

  • pinch ground white pepper

  • small bunch spring onions, finely sliced

  • 1 bird's eye chilli, finely sliced


  • 1.

    Heat the oil in a wok until the surface seems to shimmer slightly.

  • 2.

    Crack the eggs into a small bowl then pour into the hot oil.

  • 3.

    After 1 minute reduce the heat to medium allowing the underside of the eggs to become firm and crisp- the yolks should still be runny at this point.

  • 4.

    Carefully slide a spatula under the eggs then pour off and discard the oil.

  • 5.

    Replace the eggs and cook for a further minute to become crisp.

  • 6.

    Gently remove the eggs from the wok and drain off any excess oil.

  • To serve:

  • 1.

    Place the eggs onto a serving plate, drizzle with oyster sauce and garnish with the pepper, spring onions and chillies.

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