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Pan-Fried Eggs in Soy Sauce — A Rice-Stealing Side Dish
This delightful dish brings together the rich umami of soy sauce and a hint of sweet cooking wine to create a perfectly balanced flavor that makes every bite taste amazing. The tender soft texture of the eggs paired with the crispness of fresh scallions offers a wonderful contrast in mouthfeel. It is an easy and […]
- Prep
- 9m
- Cook
- 15m
- Total
- 24m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pan-Fried Eggs in Soy Sauce — A Rice-Stealing Side Dish
| Ingredient | Amount |
|---|---|
| eggs | as many as you like |
| cooking wine | to taste |
| soy sauce | to taste |
| salt | to taste |
| scallions | a pinch |
- eggsas many as you like
- cooking wineto taste
- soy sauceto taste
- saltto taste
- scallionsa pinch
Cooking StepsHow to cook Pan-Fried Eggs in Soy Sauce — A Rice-Stealing Side Dish step by step
-
Step 1Heat a dry iron wok until it starts smoking, then immediately turn the heat down to low! (You must turn it down, or you’ll end up with a pan of bitter, inedible eggs.) Add oil and crack the eggs straight in to pan-fry.
-
Step 2After cracking all the eggs in and frying for a bit, check if the bottom can be lifted as shown — the eggs should release from the wok. Even if just one corner comes loose, that’s fine.
-
Step 3Add cooking wine and soy sauce.
-
Step 4Add water — the amount depends on how well-done you like your eggs. Use a spatula to separate the eggs from the wok, then turn the heat up to medium-high. Cook until the eggs are done and the liquid has reduced a bit.
-
Step 5Finish with a sprinkle of chopped scallions and serve.
-
Step 6Just like any regular dish — savory and goes perfectly with rice.
Pan-Fried Eggs in Soy Sauce — A Rice-Stealing Side Dish
This delightful dish brings together the rich umami of soy sauce and a hint of sweet cooking wine to create a perfectly balanced flavor that makes every bite taste amazing. The tender soft texture of the eggs paired with the crispness of fresh scallions offers a wonderful contrast in mouthfeel. It is an easy and […]
Ingredients
- as many as you like eggs
- to taste cooking wine
- to taste soy sauce
- to taste salt
- a pinch scallions
Instructions
-
Heat a dry iron wok until it starts smoking, then immediately turn the heat down to low! (You must turn it down, or you’ll end up with a pan of bitter, inedible eggs.) Add oil and crack the eggs straight in to pan-fry.
-
After cracking all the eggs in and frying for a bit, check if the bottom can be lifted as shown — the eggs should release from the wok. Even if just one corner comes loose, that’s fine.
-
Add cooking wine and soy sauce.
-
Add water — the amount depends on how well-done you like your eggs. Use a spatula to separate the eggs from the wok, then turn the heat up to medium-high. Cook until the eggs are done and the liquid has reduced a bit.
-
Finish with a sprinkle of chopped scallions and serve.
-
Just like any regular dish — savory and goes perfectly with rice.
