Yield: 4 Servings
1. Heat oil almost to smoking.
2. Break 1 egg gently onto a flat plate, then slide into the center of the pan. Cook over medium-high heat so that the bottom browns quickly while the yolk remains soft and semi-liquid. (Cook the eggs only 1 at a time.) 3. Sprinkle each egg with 1 teaspoon soy sauce and a dash of pepper. Then carefully turn it over with a spatula and cook ½ minute more. Remove and keep warm. Repeat until all eggs are done, adding more oil as needed. Serve on a bed of lettuce strips. VARIATIONS: 1. For the soy sauce, substitute oyster sauce.
2. Omit the soy sauce in step 3. Then, when all the eggs are cooked, heat 1 tablespoon peanut oil to smoking and mix with 1 tablespoon soy sauce.
Sprinkle mixture over eggs.
3. Instead of turning the eggs over in step 3, fry them sunny-side up ½ minute more. Serve topped with a sweet-and-pungent sauce (see recipes).
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .