Mrs. Jang's Egg Foo Young

Ingredients

• 1 1/2 cups vegetable oil
• 4 large free-range eggs
• 1 tablespoon oyster sauce
• small pinch ground white pepper
• 2 spring onions (scallions), finely sliced
• 1-2 red bird's eye chillies, finely sliced

Method

Heat oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs into a small bowl, then pour into the hot oil. After 2 minutes, reduce heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.

Carefully slide a fish slice under the eggs, lift out of wok and pour off oil. Return eggs to wok and place back over the heat for another 1-2 minutes to crisp further.

Gently remove eggs from wok and drain off any excess oil before easing onto a plate. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.