| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Chinese | Eggs | 4 | Servings |
INGREDIENTS
| 3 | T | Oil |
| 6 | Eggs | |
| Soy sauce | ||
| Pepper | ||
| Lettuce |
INSTRUCTIONS
Heat oil almost to smoking. Break 1 egg gently onto a flat plate, then slide into the center of the pan. Cook over medium-high heat so that the bottom browns quickly while the yolk remains soft and semi-liquid. (Cook the eggs only 1 at a time.) Sprinkle each egg with 1 teaspoon soy sauce and a dash of pepper. Then carefully turn it over with a spatula and cook 1/2 minute more. Remove and keep warm. Repeat until all eggs are done, adding more oil as needed. Serve on a bed of lettuce strips. VARIATIONS: For the soy sauce, substitute oyster sauce. Omit the soy sauce in step 3. Then, when all the eggs are cooked, heat 1 tablespoon peanut oil to smoking and mix with 1 tablespoon soy sauce. Sprinkle mixture over eggs. Instead of turning the eggs over in step 3, fry them sunny-side up 1/2 minute more. Serve topped with a sweet-and-pungent sauce (see recipes). From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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