These eggs puff up into a mountain of foamy bubbles and turn deliciously crisp on the underside. Totally scrumptious.
250ml (1 cup) light olive oil 4 free-range organic eggs 4 tiny, dried bird’s eye chillies, crushed Freshly ground black pepper 4 spring onions (green onions/scallions), trimmed and chopped 3 Tbsp chopped coriander (cilantro) 2 Tbsp 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 hot oil over the yolks. Lower the heat and cook until the eggs are crisp on the bottom, 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 slotted spatula and drain briefly on a plate on crumpled paper towels.
3 Dish the eggs onto a large plate or plates, sprinkle with chillies, grind on some black pepper, and scatter with spring onions, coriander and shallots. Serve immediately with a sprinkling of soy sauce from the bottle.
Photography Aaron McLean http://www.aaronmclean.com