Fried Egg With Soy Sauce
Hsiao-Ching Chou
You can't argue with a fried egg. It transcends any specific cuisine and threads itself across continents.
When I was a kid, my mother would make me a fried egg with soy sauce with a piece of toast. Nothing fancy. We bought Wonder white bread back then. I loved soaking up the custardy yolk and salty soy sauce for that perfect bite. These days, I'm likely to have the egg on its own or with a thin slice of a crusty loaf. Or, I'll serve the egg with a toasted piece of shao bing (Chinese sesame flatbread).
FRIED EGG WITH SOY SAUCE
Makes 1 serving
1 teaspoon vegetable oil
1 egg
1/2 teaspoon soy sauce
Optional toppings: chopped cilantro, chopped green onions, chili sauce
Heat wok over high heat. Add the oil. It will take just a couple of seconds to heat. Crack the egg into the oil. Let the bottom brown. When you see the edges of the egg white start to turn golden, gently flip the egg. Cook to desired doneness of egg yolk. If you like a runny yolk, it should take just about 30 seconds.
Remove egg from wok and place on a plate. Drizzle the soy sauce on the egg. Add optional toppings as desired.
The patina – developed from frequent use – of this hand-hammered wok helps prevent sticking.