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Deep-Fried Eggs with Golden Garlic, Chilli and Oyster Sauce
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Deep-fried eggs are really popular in Asia. While we love our fried eggs with brown sauce, Chinese people half way round the globe eat their fried eggs with another thick, brown condiment - oyster sauce. Done well, these eggs should come out with a really crispy white and a runny, golden yolk. This recipe is a modified version of one by the fabulous Australian-Chinese chef Kylie Kwong.
A spicy, full-bodied Champagne is a remarkably good match with this dish, because of its cleansing acidity and well-masked hint of sweetness.
Typical values per serving:
This recipe was first published in April 2006.