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Comforting Fried Eggs Inspired by Kylie Kwong

On of my favourite cooking show is Kylie Kwong: Cooking with Heart and Soul, not only her smile reminds me of my childhood friends but her cooking is like my mother’s. She makes Chinese cooking reachable and her dishes tell stories.

One of my favourite episodes was one that she made Mrs Jang’s simplest fried eggs and shared it with her brother. Watching that made my rusty skull cracked open splattering the rather shady, blurry, memories of my own forgotten favourite. I fried eggs just like that, drizzled some soy sauce and white peppers over them, eating so fast- hot and hurry, every other days after school.

As soon as I was reminded, I ran to my kitchen knowing exactly what I wanted. The fresh free-range eggs almost crawled out of the bag as synchronization to my desirable operation. As the hot oil transformed the slimy clear gel to opaque white, the smooth creamy yolks slowly set to the mellow-y xanthous pudding. I left the yolks a little runny so they would be a beautiful contrast to the crispy brown bottom. The smell moved along with the heat mirage over the pan was so warm and inviting.

Kylie Kwong used oyster sauce, white peppers, scallions, bird eyes chili to beautifully top her fried eggs. To make the eggs felt more me, I used Sriracha sauce and soy sauce instead of oyster sauce. I also omitted red chili as I was going to share this with my son.

Comforting Fried Eggs

Ingredient (2 servings)

3-4 eggs

Soy sauce to taste

Sriracha sauce to taste

Ground white pepper corn to taste

A sprinkle of scallion

1 tbsp oil


  1. Heat oil in the pan over the medium-high heat. When the oil is smoking hot, crack in all the eggs. Let it cook for a minute or two or until the bottom becomes firm, brown and crispy. The yolk should be half cooked and a little runny.
  2. Drizzle over with soy sauce and Sriracha sauce, sprinkle over with some white pepper and top with scallion. Serve hot and share with your love ones.

Yaseen loved the crispy brown bottom soaked in yellow yoke and soy sauce. Sriracha chili sauce added a pungent spiciness to the rustic fried eggs. It was so simple and comforting. This could be so much better if we used our home grown duck eggs from Thailand, but organic chicken eggs did a wonderful job as well. The dish was warm and richened with memories, and I was so happy I got to share it with my son.


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