Eggs In Sweet Soy Sauce (Telur Goreng Masak Kicap) 甜酱油煎蛋
Eggs in Sweet Soy Sauce is a super simple yet delicious dish to make. The best dish to prepare on a lazy weekend or busy weekday night! Sweet, salty with a little heat, this egg dish goes incredibly well with a bowl of steamed rice.
Tap or Hover to Adjust Servings
Servings: 4 people
Ingredients
- 4 eggs, room temperature
- 1 red chili, slice thickly
- 1 green chili, slice thickly
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 big onion, cut into rings
- 1 cinnamon stick
- 1 star anise
- 1 stalk Chinese parsley, cut into sections
Soy Sauce Ingredients:
- ½ cup Sweet soy sauce
- 1 tsp Oyster Sauce
- 1 tbsp tomato sauce
- 1 tbsp chili sauce
- ¼ tsp chicken stock granules
- ¼ cup water
First, mince garlic and shallots. Then slice thickly onion, red and green chillies. Cut chinese parsley into sections.
Next, mix together all the soy sauce ingredients in a measuring cup. Also have ready a cinnamon stick and star anise.
Then break 4 eggs, one at a time into a bowl. Heat up oil and gently fry the eggs, one at a time till the edges of egg whites turn crispy but egg yolk is still runny. Set aside the fried eggs on a plate and we're ready to prepare the sauce.
First saute minced garlic and shallots till fragrant. Add in the sliced red and green chillies. Fry until softened. Then pour in the sweet soy sauce mixture and bring to a gentle boil.
Then add in the cinnamon stick and star anise. Lastly stir in the sliced onion rings and cut chinese parsley. Mix well and we're done!
Scoop up the cooked sauce onto the fried eggs. Serve immediately with some steamed rice and your wish for a quick meal is easily accomplished. Enjoy!
Instructions
Preparing the Ingredients:
Preparing the sauce:
Enjoy!
Tried this recipe?Mention @HuangKitchen or tag #huangkitchen!
Notes
Use super fresh eggs for this dish. To fry the eggs: Gently pour the cracked eggs (one at a time) into the hot oil. After frying for 1 minute, reduce heat to medium and continue to fry till the underside of the egg is firm and edges of the egg white turn crispy but the yolk is still runny. Carefully slide a spatula under the egg, flip and cook for a further minute till the yolk begins to thicken but still runny. Then remove from wok and set aside.