Chinese crispy duck eggs with oyster sauce

Chinese crispy duck eggs with oyster sauce

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 red chilli
2 spring onions
1/2 lime, to taste
4 tablespoons oyster sauce
3 tablespoons olive oil
4 large duck eggs
ground szechuan pepper
4 teaspoons toasted sesame oil

Method

  1. Halve, deseed and finely chop the chilli and finely chop the spring onions, including most of the green part. Juice the ½ lime. Mix the oyster sauce with a little lime juice to taste.
  2. Heat a large, heavy-based frying pan over a medium heat and add the olive oil.
  3. Break the eggs one at a time into a small bowl, then transfer to the pan. Allow them to bubble, set and become golden and crispy on the edges and underside, then use a spoon to baste the yolks with the oil.
  4. When the undersides of the eggs are crisp and the yolks still runny (about 3 minutes), remove to warmed plates. Sprinkle with the chilli and spring onions and season lightly with Szechuan pepper.
  5. Drizzle 1 tablespoon of the oyster sauce and 1 teaspoon sesame oil over each egg to serve. These eggs can be eaten as they are for a starter, or served with plain or fried rice dishes and pak choi for a more substantial meal.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again