Deep-fried eggs for lunch may seem a little indulgent, but stay with me. When deep-frying, the oil temperature is crucial to the amount of oil the food will absorb. Oil not hot enough - oily food, oil too hot - over cooked on the outside, under cooked on the inside. Food deep-fried at the right temperature shouldn't be oily at all. So my philosophy is, a small amount of deep-fried food, cooked at the right temperature is allowable (and delicious).
A lunch of Mrs Jang's Home-Style Fried Eggs is perfectly acceptable when you've had muesli for breakfast and you've been sweating it out at the gym all morning. Any way it's my essential protein hit - that's my story and I'm sticking to it!
Mrs Jang's Home-Style Fried Eggs
from Kylie Kwong's Recipes and Stories
1 cup 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
4 nests of dried egg noodles (enough for 4 people) or steamed rice.
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 and the edges to start to become golden and frilly; 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. Serve with egg noodles or steamed rice.