Fried Eggs with a Szechuan Sauce

    40 minutes

    Eggs are fried on both sides in a wok before a spicy Szechuan sauce is made with garlic, ginger and pickled chillies.

    3 people made this

    Serves: 4 

    • 1 teaspoon cornflour, dissolved in 2 teaspoons water
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1 tablespoon Shaoxing wine
    • 3 tablespoons cooking oil, divided
    • 500g eggs
    • 1 teaspoon finely diced ginger
    • 1 teaspoon finely diced garlic
    • 10g pickled red chillies
    • 2 spring onions, finely sliced

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. In a bowl, make the sauce by mixing together the cornflour slurry, soy sauce, sugar and Shaoxing wine.
    2. Heat half of the oil in a frying pan over medium heat. Fry the eggs (about 2-4 at a time), until the eggs are golden on both sides and the yolks are set.
    3. Transfer the eggs onto a serving dish. Repeat until all the eggs have been cooked.
    4. Heat the remaining oil in a frying pan and stir fry the pickled chillies, ginger and garlic for 2-3 minutes.
    5. Pour in the sauce and bring to the boil. Once boiling spoon the sauce over the eggs and garnish with spring onions.


    Pickled red chillies and Shaoxing wine can be purchased in Asian speciality shops.

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