Stir-fried noodles with mushrooms, broccoli, carrots, sweet soy sauce and extra crispy fried egg
Was in the mood for spicy noodles and didn’t have any protein (other than egg) on hand. This recipe fit the bill and really delivered on both flavor and ease of preparation.
by sfdistractionfromw
2 Comments
purplestar19
This looks so good. And that chili oil yum
WatercolourBrushes
This looks like pretty much how I eat my noodles, including the crispy fried egg. I’ve figured out over a decade ago how to make the crispiest fried egg which was:
Egg pan, on hob on simmer, maybe 2 cm layer of veg oil in the pan, let it smoke up. Not like, “oh, it’s smoking” smoke up, I let it go a bit further until you go, “yup, things will burn in this” (this is the most important step) and drop the egg in the pan. The egg will bubble and splatter like crazy and the whites get brown and then attain a glass-like quality. The thin layer of white over the yolk should have turned opaque, and then when the edges of the yolk are more pastel colored, I turn it let it go until the yolk is medium cooked. That’s when it’s ready. Both sides of the egg whites are crispy, yolk is slightly cooked but still jammy, and it’s the only way I’d make my fried egg.
Obviously I don’t like runny yolks, because I like it over medium, but my SO is a big fan of runny yolks, so I just don’t turn the egg over for his.
2 Comments
This looks so good. And that chili oil yum
This looks like pretty much how I eat my noodles, including the crispy fried egg. I’ve figured out over a decade ago how to make the crispiest fried egg which was:
Egg pan, on hob on simmer, maybe 2 cm layer of veg oil in the pan, let it smoke up. Not like, “oh, it’s smoking” smoke up, I let it go a bit further until you go, “yup, things will burn in this” (this is the most important step) and drop the egg in the pan. The egg will bubble and splatter like crazy and the whites get brown and then attain a glass-like quality. The thin layer of white over the yolk should have turned opaque, and then when the edges of the yolk are more pastel colored, I turn it let it go until the yolk is medium cooked. That’s when it’s ready. Both sides of the egg whites are crispy, yolk is slightly cooked but still jammy, and it’s the only way I’d make my fried egg.
Obviously I don’t like runny yolks, because I like it over medium, but my SO is a big fan of runny yolks, so I just don’t turn the egg over for his.