Skip to content

Aromatic Soy-Ginger Eggs

2008 May 6
by taiyyaba

I should be working on my law journal application, but a girl needs breakfast before an intellectual challenge, doesn’t she? Plus the topic is depressing. Back to work after this, I promise.

A while ago, I stared droolingly at Steamy Kitchen‘s Fried Egg with Oyster Sauce and Chili and bookmarked it for future use. I have no oyster sauce. But, this morning, I found myself craving something savory and spicy, so I made my own version of SK’s. It’s kind of an Asian hash of sorts, but with a fried egg instead of a scramble.

SK’s picture is ten times better than mine (I started eating and then thought, wow, this is good, I should blog it, but I took a few more bites before I got my camera.) But what it lacked in photography, it made up for in taste. As I ate, I found myself wishing I had made two more eggs. The spicy soy-ginger sauce accented the soft egg and quick-cooked mushrooms and tomatoes perfectly, and the trick with the bread below was great, too. It was a tasty start to the day!

Recipe here:

Aromatic Soy-Ginger Eggs

– Half a scallion, sliced thinly
– Five mushrooms, sliced thinly – i used button, but cremini would be great too
– Quarter tomato, diced
– 2 tbs soy sauce
– 2 tbs chicken stock
– 1/4 tsp or 1/2 tsp ginger-garlic paste
– Squirt of chili sauce, to taste
– A few sprigs of fresh cilantro
– One egg
– Bread (i used pita)
– Salt, black pepper, sugar

– Over medium heat, saute the scallions and mushrooms. Salt and pepper them. Once those are translucent, add the tomatoes and let some moisture cook out.
– Meanwhile, mix together the soy sauce, chili sauce, chicken stock, and ginger-garlic paste until well combined. (I only used the stock because I literally only had 2 tbs of soy sauce left, but I think if you used all soy sauce, it would be too strong.)
– Add a pinch of sugar to the tomato-scallion-mushroom mixture and turn the heat up a bit to let them caramelize.
– Remove the pan from heat and crack an egg into the pan. Salt and pepper the egg.
– Put the pan back on the heat and cook the egg to your desired level of cooked-ness. I don’t like runny yolks, so I did break the yolk and turn the egg over.
– When the egg is done, put in the chopped cilantro and pour in the soy sauce mixture and let it simmer with the egg for a minute.
– Get a plate or a bowl to put the egg in.
– Put the pita in the microwave for 15 to 30 seconds until soft.
– Remove the egg and sauce to the serving bowl.
– Put the heat on high and put the pita bread into the pan. Swirl it around to capture all the sauce left over. Turn it over, do the same. Let it crisp enough to your liking and serve with the egg.

2 Responses leave one →
  1. May 6, 2008

    looks delicious! i like that you called it a “hash”

  2. May 6, 2008

    Thanks for the inspiration, SK. Your blog gives me hope that I will someday be proficient in Asian cuisine as well. First step, go to a *real* Asian grocery store, not just sticking with what I can get at Harris Teeter! Thanks again.

Leave a Reply

Note: You can use basic XHTML in your comments. Your email address will never be published.

Subscribe to this comment feed via RSS