Quick Cooking Soy Sauce
Fried Eggs Recipe

This is an easy and quick cooking recipe.

My mum put me on a stool when I was around six years old and taught me how to cook this simple dish.

It was amazing to see how the liquid egg solidify in the wok and turn golden brown and fragrant.

I would then carefully turn the fried egg over to the other side in one single stroke so as not to break the nice, round shape.

Sometimes, my brothers and I would compete to fry the eggs into nice, round shapes.

We would then wipe the fragrant and delicious fried eggs clean.

My son loves this dish too and eats it almost every day.

Other than eating the fried eggs with white rice or porridge, you may sandwich them between two slices of plain bread and eat during breakfast or tea break too.

Food Ingredients (serve 2):
2 eggs
1/2 tsp light soy sauce
1 tbsp oil

Cooking Method:

Break the chicken eggs into a small bowl. Add light soy sauce and use a fork to beat the mixture till even and with some air bubbles in it.

Heat a flat-base wok or frying pan and add oil when the wok/pan is hot. Swirl the oil around the wok/pan and coat till a few centimetres above the base as the eggs will touch the side too.

Pour egg mixture into the wok/pan when the oil is hot.

Turn the eggs over when the bottom becomes solid and golden brown. Cook the other side.

If preferred, you may use the spatula to cut the fried eggs into smaller pieces so that they are easier to pick up at the dining table.

Fry till all areas of the eggs are cooked.

Serve warm.

Cooking Tip:
You may adjust the amount of soy sauce and oil depending on the size of your eggs and taste bud. The more oil you add, the fluffier the fried eggs. However, this is also less healthy.

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