China · Hunan
Hot-and-Sour Hunan Eggs
Eggs fried whole until puffed and lightly crisp, then tossed in a sharp vinegar, chili and oyster sauce. Sour, spicy and very fast.
Hunan cooks fry eggs whole rather than scrambled, letting them puff and catch colour on the outside while the yolks stay soft. The sharp vinegar dressing is what makes it a second dish rather than breakfast. It moves from pan to table in the time it takes to boil rice, which is why it turns up at the end of busy days.
Ingredients
- eggs4 pieces
- bird's eye chili3 pieces
- spring onion10 g
- garlic5 g
- oyster sauce10 g
- sugar5 g
Directions
- 1
Do not beat the eggs, just crack them into a bowl and set aside.
- 2
Cut the spring onion into 3 cm lengths.
- 3
Crush the garlic cloves and bird's eye chili in a garlic press and chop into a paste.
- 4
Combine the black vinegar, light soy sauce, oyster sauce, sugar and water in a small bowl and stir well to make the sweet and sour dressing.
- 5
When the oil is hot, add the eggs. Once they have set, turn them into large pieces with a spatula, then add the garlic paste, chili paste and the sweet and sour dressing.
- 6
Reduce over high heat and toss in the spring onion lengths just before serving.
Source: HowToCook · WorldBite adaptation · Unlicense source text; bilingual recipe adapted by WorldBite.