Pairs well with Cantonese-Style Purse Egg
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Cantonese-Style Purse Egg
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A unique Cantonese way of frying an egg where the cooked egg whites form a pouch around the less well-done yolk, creating a thick egg with layers of texture and variety.
00:05:00 total
Serves 1
medium
Breakfast
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Ingredients
- egg - 1 (use room temperature eggs)
- cooking oil - 2 tablespoons (any neutral oil)
- salt - to taste
Instructions
- Preheat the Wok: Heat a wok or pan until it's smoking hot.
- Add Oil: Add two tablespoons of oil and swirl it around to coat the surface.
- Fry the Egg: Crack an egg into a bowl and gently pour it into the wok. Cook on low to medium heat until the whites are opaque and the edges are crispy.
- Season: Sprinkle some salt over the egg.
- Fold: Carefully fold the egg over to make it look like a small money pouch. Turn the heat down to low.
- Adjust Doneness: Build your intuition for the egg's doneness. For runny yolks, the egg should look plumper and give way then spring back when poked gently. For more cooked yolks, it should be firmer.
