Adam Liaw's fried eggs and soy sauce

Ingredients

• 6 eggs
• 1 tsp sesame oil
• ¼ tsp MSG or stock powder
• 2-3 tbsp vegetable oil
• 1 spring onion, thinly sliced, to serve
• White pepper
• Steamed rice, to serve

For the Cantonese sweet soy sauce

• 1 tbsp vegetable oil
• 2 spring onions, cut into 5 cm lengths
• 2 garlic cloves, bruised
• 2 cm x 2 cm piece ginger, thickly sliced
• ½ cup light soy sauce
• 2 tbsp dark soy sauce
• 2 tbsp sugar
• 2 tbsp water

Instructions

1. To make the Cantonese sweet soy sauce, heat the oil in a small saucepan over medium heat. Add the spring onion, garlic and ginger and cook, stirring, for 2 minutes, or until fragrant. Stir through the remaining ingredients and bring to a simmer. Cook for 5 minutes, then strain into a glass jar. This sweet soy sauce will keep in the fridge for months.
2. Crack the eggs into a medium bowl, drizzle over the sesame oil and sprinkle over the MSG (or stock powder). You don’t need to beat the eggs (though you can if you like).
3. Heat the vegetable oil in a large wok or non-stick frying pan over high heat until very hot. Add the eggs and push them around with a spatula a few times until the eggs are cooked to your liking. Remove about 10 seconds before you think they’re ready, as they will continue to cook while off the heat. I like set whites but the yolks a little runny. Some of the yolks will break (maybe all of them) and mix with the whites, but the idea is to get a mixed appearance.
4. Transfer the fried eggs to a serving plate and drizzle with the Cantonese sweet soy sauce. Sprinkle with spring onion, a little white pepper and serve with steamed rice.

Photography by Jiwon Kim.

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