As basic as it is, I think this is one of the most fundamental recipes in this book to have up your sleeve. So many people don’t know how to achieve a crispy fried egg, so here’s how.
Ingredients 4
neutral-flavoured cooking oil, for deep-frying
1 egg
light soy sauce, to taste
ground white pepper, to taste
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Method 4
Heat the oil in a wok over a medium-high heat. To test if the oil is hot enough, put a wooden chopstick in the oil. If you see tiny bubbles gather around it, the oil is ready. (Alternatively, use a thermometer. It should register between 170–180°C/340–360°F.)
Crack the into the centre of the wok. Use a spatula to baste the hot oil over the egg to gently cook the yolk.
Cook for 1–2 minutes until the forms a crispy golden edge (or until the yolk is cooked to your liking).
Remove the from the wok and season with soy sauce and pepper.
