Deep-fried Eggs With Chillies
Time to prep 10 minutes
Time to cook 7 minutes
- 300ml light olive oil
- 4 free-range organic eggs
- 4 tiny, dried bird's eye chillies, crushed
- Freshly ground black pepper
- 4 spring onions, chopped
- 3 tablespoons chopped coriander
- 2 tablespoons crisp shallots
- Soy sauce for sprinkling
1 Heat the oil in a wok over a medium-high heat. Carefully break the eggs into a bowl, keeping the yolks intact. When the oil just starts giving off a slight haze, pour in the eggs. Let the egg whites form puffy bubbles, then gently spoon some of the hot oil over the yolks. Lower the heat and cook until the bottom of the eggs is crisp, and you can feel that the yolks have started to loose their wobbliness (you can cook them longer if you want the yolks firmer).
2 Lift out the puffy egg cakes with a large spatula and drain briefly on crumpled kitchen paper on a plate.
3 Dish the eggs onto a large plate, sprinkle over the chillies, grind on some black pepper, and scatter over spring onions, coriander and shallots. Serve eggs immediately with soy sauce for sprinkling.