CHINESE STYLE FRIED EGGS

This is a Kylie Kwong recipe that I watched on TV some seven years back. Since then, I'm totally addicted to it. I find it the best way to have eggs. It is so dear to heart that I just wanted to share it with all. The original recipe uses duck eggs, but I use the regular poultry eggs. You may use whatever you like.

You will need:

• Fresh eggs - 2 or ,3
• Fresh red chillies - deseeded and thinly sliced,
• Oyster sauce - a tablespoon or so,
• Freshly ground white pepper,
• Spring Onion - thinly sliced,

• Vegetable oil - 3 to 4 tbsp (for frying).

And all you have to do is:

• Heat the oil in a chinese wok, or a frying pan (a karhai just won't do here), and break the eggs in, keeping the yolks intact. Basically, you have to fry the eggs sunny side up, but you just need to use a bit more oil, and fry them on high heat. The whites will bubble up and splutter. 
• When the edges turn golden and crispy, but the yolk is still runny, remove onto a plate with a slotted spoon.
• Drizzle the oyster sauce over the eggs, and sprinkle some white pepper powder. Scatter some spring onions (I use the green part here, just for colour. you can use the white part too), and as much red chillies as you can handle.
• Break the yolks, mix everything, and Enjoy!

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