I had a grandmother that cooks. She cooks so well that I always look forward to Sunday lunch when she and my aunts and mom would whip up a storm.
And besides my grandmother’s chicken wings – which my mom says is her recipe – I always look forward to the fried egg she cooks. Crispy brown around the edges, with a little bit of dark soy, it forms its own sauce as you break the yolk over rice.
On my list of comfort food, this ranks among the top.
And how she cooks the fried egg is fairly awesome; while most people will simply spoon hot oil over the top which risks overcooking the egg, she simply flips the egg without breaking the yolk to cook both sides properly. This in itself shows her straight-forward, practical nature.
It took my sister a lot of practice to learn the skill; and it took me even longer. Thus our standard of a perfect fried egg is it must have a crispy brown edge with a runny yolk. The secret is in heat management of the wok.
While I do not have grandma anymore, she lives on in my heart and in the eggs that I fry.
I used to eat fried eggs just like this when I was a kid – with a dash of dark soya sauce as well. Those lovely memories …
Love the frilly edges but just cannot bring myself to use that much oil each time I want fried eggs!
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