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Deep-fried Eggs


Deep-fried Eggs
10 eggs, simmered in their shells for five minutes
oil for deep frying
5 scallions, angle-sliced thinly
1 to 2 Tablespoons thick soy or soy jam
1 Tablespoon oyster sauce
2 Tablespoons rice vinegar
2 Tablespoons granulated sugar
1. Put oil into a wok or pot, heat to medium, they fry the scallions stirring, for three minutes, remove them and drain on paper towels.
2. Peel the eggs, then fry half of them for five minutes and remove to paper towels, then fry the other half for the same amount of time and put them on paper towels. Now move them to a serving platter, cut each egg in half, and put them cut side down on a pre-heated platter. Discard all but one tablespoon of the oil.
3. Put that oil back in a wok or fry pan, add the soy jam, oyster sauce, vinegar, and sugar and bring to the boil, then reduce the heat to simmer for two minutes and mix well before pouring over the eggs. Then sprinkle the scallion pieces evenly on top of the fried egg halves. These eggs can be served with plain congee or any flavored one, or as is.

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