Soy Sauce Fried Eggs, v2 and v3

Breakfast is not complete if it doesn’t have an egg, specifically fried.  I guess I got used to it because it was a staple when we were growing up.

Nowadays, hubby is served eggs for breakfast too.  On most days they’re plain fried eggs, or maybe scrambled eggs.  But once in a while, he gets a special treat… like today!

These fried eggs with soy sauce is a childhood favorite.  I had forgotten the original recipe and tried to re-create it a couple of years ago. My first attempt was not bad, but something was missing.

Sometime later I tried again, and it was better.  The resulting dish had more depth –

1 tablespoon light soya sauce
1/2 tablespoon mild vinegar
1/2 tablespoon mild honey
1 tablespoon water
dash of sesame oil

The procedure is uncomplicated — fry some eggs, sunny side up.  Place in serving platter (not a flat or shallow one but not a deep bowl).  Mix the sauce ingredients and heat slightly; pour over the eggs.  My variation here is that I added a “century egg”.

[side note:  I found the cookbook sometime after (which is as old as me – it was published the year I was born!) and  I was happy to discover that my recreation was pretty close.]

Hubby liked it, but when he heard there was honey, he asked if (next time) it was possible to skip it…

Fast forward to “next time”, i.e. now – I reformulated my sauce recipe (procedure is the same) …

1 tablespoon kecap manis (sweet soya sauce)
1/2 tablespoon sinamak (local spicy sap vinegar)
1 tablespoon water
dash of sesame oil
pinch of chili powder

Hubby prefers it this way.  I did explain that the soy sauce I used is a sweet one, but he was ok with it!




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