Posted in British Lion egg recipes, egg recipes, quick meals, recipes
Cooking time: 1 m
2 tablespoons vegetable oil
2 large British Lion eggs
1 tablespoon oyster sauce
small pinch ground white pepper
2 spring onions, finely sliced
1-2 red chillies, finely sliced
1. Heat oil in a hot wok until the surface seems to shimmer slightly. Crack the eggs (Gizzi uses free range) into the hot oil and fry for 1 minute, basting the yolk continually with the hot oil for 1 minute.
2. Carefully slide a fish slice under the eggs, lift out of wok. Drizzle eggs with oyster sauce and garnish with pepper, spring onions and chillies.