Lucky’s Fried Eggs with Herb Salad and Caramel Spiced Soy Sauce

by Two Good, featured in Change The Course

Published by Two Good Co

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Introduction

Kylie Kwong is a long-term supporter of Two Good Co, one of the OGs! We have used her beautiful recipes across our catering menus over the years and have worked together on many events. Kylie is a pillar in the community, and it’s such a privilege to call her a friend. We have been lucky enough to eat at her beautiful restaurant Lucky Kwong, and although everything is delicious, it’s this egg dish that we keep coming back for. It’s simple, textural and somehow a little bit luxurious. Perhaps you can taste the love that has been passed down to Kylie by her great aunt. Dear Mrs Jang used to feed this to all the kids some 35 years ago and it is a version of this dish that Kylie serves to this day at Lucky Kwong. It is delicious at any time of day: add some steamed jasmine or brown rice to make it more substantial and try serving with barbecued pork or sauteed mushrooms to make it more of a dinnertime meal.

Kylie's simple yet intensely flavoured Caramel Spiced Soy Sauce adds a salty/sweet flavour punch to any meat, fish, egg or tofu dishes and it's an integral component of her Lucky's Fried Eggs recipe. At Two Good Co we use it for our Soy-Caramel Roasted Pineapple Salad, but it's also fantastic drizzled over steamed rice, when 'cooking is all too much' and a bowl of comfort is just what you need. You won't regret keeping a jar in the fridge at all times.

As featured in

Change The Course

Image of Kylie Kwong's Lucky's Fried Eggs — Photo by Petrina Tinslay

Ingredients

Serves: 2 as a meal or 4 as a starter

Metric Cups

For the Caramel Spiced Soy Sauce

220 grams sugar
150 millilitres light soy sauce or tamari
1 stick of cinnamon
1 star anise
1 x 5cm knob of ginger (peeled and thickly sliced)
2 tablespoons malt vinegar

6 eggs
375 millilitres vegetable oil
pinch of freshly ground white pepper
½ cup coriander leaves
½ cup Thai basil leaves
½ cup vietnamese mint leaves
2 spring onions (pale parts thinly sliced)
1 small red chilli (thinly sliced)
2 tablespoons caramel spiced soy sauce

For the Caramel Spiced Soy Sauce

1 cup sugar
150 millilitres light soy sauce or tamari
1 stick of cinnamon
1 star anise
1 x 5cm knob of ginger (peeled and thickly sliced)
2 tablespoons malt vinegar

6 eggs
1½ cups vegetable oil
pinch of freshly ground white pepper
½ cup cilantro leaves
½ cup Thai basil leaves
½ cup vietnamese mint leaves
2 scallions (pale parts thinly sliced)
1 small red chile (thinly sliced)
2 tablespoons caramel spiced soy sauce

Method

Lucky’s Fried Eggs with Herb Salad and Caramel Spiced Soy Sauce is a guest recipe by Two Good so we are not able to answer questions regarding this recipe

For the Caramel Spiced Soy Sauce

Place the sugar and soy sauce in a small saucepan over medium-low heat and bring to the boil, stirring to dissolve the sugar. Do not allow it to boil over.
Add the cinnamon, star anise, ginger and vinegar, reduce the heat to low and simmer for 5-6 minutes or until caramelised and slightly syrupy.
Remove from the heat and leave to infuse for 1 hour, then discard the cinnamon and star anise. Pour the sauce into a jar (leaving the ginger in) and refrigerate until ready to use. The sauce will keep refrigerated for at least 6 weeks.

For the Eggs

Crack the eggs into a bowl, but don’t whisk them. Heat the oil in a hot wok over high heat until the surface shimmers. Pour the eggs into the hot oil – they will billow up. Cook for 1 minute without stirring. Reduce the heat to medium and cook for a further 30 seconds. Carefully slide a spatula under the eggs and lift up while pouring the hot oil into a heatproof bowl. Put the wok back on the heat and cook the eggs for another 10–30 seconds or until the bases are firm and crispy, but the yolks are still nice and runny.
Gently ease the eggs out of the wok and onto a large plate, draining off any excess oil. Garnish with a pinch of white pepper, the herbs, spring onion and chilli. Drizzle with the caramel spiced soy sauce and serve immediately.

For the Caramel Spiced Soy Sauce

Place the sugar and soy sauce in a small saucepan over medium-low heat and bring to the boil, stirring to dissolve the sugar. Do not allow it to boil over.
Add the cinnamon, star anise, ginger and vinegar, reduce the heat to low and simmer for 5-6 minutes or until caramelised and slightly syrupy.
Remove from the heat and leave to infuse for 1 hour, then discard the cinnamon and star anise. Pour the sauce into a jar (leaving the ginger in) and refrigerate until ready to use. The sauce will keep refrigerated for at least 6 weeks.

For the Eggs

Crack the eggs into a bowl, but don’t whisk them. Heat the oil in a hot wok over high heat until the surface shimmers. Pour the eggs into the hot oil – they will billow up. Cook for 1 minute without stirring. Reduce the heat to medium and cook for a further 30 seconds. Carefully slide a spatula under the eggs and lift up while pouring the hot oil into a heatproof bowl. Put the wok back on the heat and cook the eggs for another 10–30 seconds or until the bases are firm and crispy, but the yolks are still nice and runny.
Gently ease the eggs out of the wok and onto a large plate, draining off any excess oil. Garnish with a pinch of white pepper, the herbs, scallion and chilli. Drizzle with the caramel spiced soy sauce and serve immediately.