The Cantonese Fried Egg My Dad's Made 100,000 Times

Ingrédients

• 2 tbsp cooking oil
• 3 egg
• 1 sprinkle salt

Préparation

1. 1

   Heat oil & crack egg into bowl: Heat up your wok or pan on high heat. It depends on your equipment, but it should take a standard wok or pan about one minute to heat up, just shy of smoking hot. (If you see smoke, it's too hot! Let it cool down a smidge.)

2. 2

   Add egg to wok: For round eggs, pour the egg from the bowl into the wok.

3. 3

   Put egg on side of wok & start next egg: After flipping the egg, turn the heat down to low and keep cooking for another 40-50 seconds for a runny yolk. Cook it for longer if you prefer the yolk more well-done.

4. 4

   Add egg into wok & salt: For folded eggs, you'll similarly pour the egg into the wok. Do your best to pour so that the yolk is in the center of the whites, so that it'll be easier to fold.

5. 5

   Fold egg: Slide your spatula halfway underneath the egg. To keep the egg from sliding away when you push it, you may want to use a pair of chopsticks to support it. Lift slightly up and over to fold the egg over its other half, creating a semicircle shape.

6. 6

   Put egg on side of wok & start next egg: Assuming you're continuing to cook eggs (there will never be enough fried eggs!), you can slide the currently cooking egg up the side of the wok to finish cooking slowly.