Why did my eggs burst in the pan?

Likely because you didn't prick them all over with a fork, or they had too much moisture on the surface.

Can I make this dish ahead of time?

It's best served fresh. If you must make ahead, store eggs and sauce separately and reheat gently.

What can I substitute for cornstarch?

Arrowroot powder or potato starch work equally well to thicken the sauce.

Is this dish very spicy?

It is mildly spicy from green chilies. For less heat, remove the seeds from the chilies or use only one.

Can I use apple cider vinegar instead of white vinegar?

Yes, but it will add a slightly fruity note. White vinegar keeps the flavor more neutral.

Home / Recipes / indo_chinese / Sweet and Sour Egg

indo_chineseEasyeggetariandairy freenut freelow carb

Sweet and Sour Egg

RATING

4.4/5(78)

TASTE SCORE

8/10

Hard-boiled eggs pan-fried until golden and then tossed in a glossy, tangy-sweet Indo-Chinese style sauce. A riot of bold flavours — ketchup meets chili and soy — that comes together in under 30 minutes. Perfect as a side with fried rice or noodles.

PREP

10m

COOK

15m

SERVES

2 FRIED EGGS WITH SAUCE PER SERVING

214 cal

SERVINGS

METHOD · 6 STEPS

prep · ~10 min
Boil and prepare the eggs.
1.Place 4 eggs in a saucepan, cover with water and boil for 8 minutes.
2.Drain the hot water, run eggs under cold tap water, then peel the shells.
3.Pat the eggs dry and lightly prick all over with a fork.
TIPOlder eggs peel more easily than fresh ones. Adding a pinch of salt to the water helps prevent cracking.
fry · ~4 min
Pan-fry the boiled eggs.
1.Heat 1.5 tbsp oil in a wok over medium heat until shimmering.
2.Gently slide in the boiled eggs and fry, turning occasionally, until golden brown all over (3-4 minutes).
3.Remove eggs and set aside on a plate.
TIPPricking the eggs prevents them from bursting while frying. Pat them completely dry before adding to oil.
saute · ~3 min
Sauté the vegetables and aromatics.
1.In the same wok, add the remaining 1.5 tbsp oil over high heat.
2.Add chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant.
3.Toss in cubed onion and bell pepper. Stir-fry on high heat for 2 minutes — keep them crunchy.
TIPCooking on high heat keeps the vegetables crisp-tender. Don't overcook — you want a nice bite.
simmer · ~2 min
Build the sweet and sour sauce.
1.Lower the heat to medium. Add tomato ketchup, soy sauce, vinegar, sugar, salt, and black pepper.
2.Stir well and cook for 1 minute until the sauce bubbles and turns glossy.
3.Pour in the corn flour slurry, stirring continuously until the sauce thickens and coats the back of a spoon.
TIPStir the cornstarch slurry just before adding it — it settles quickly. The sauce will thicken as it boils.
mix · ~1 min
Coat the eggs in the sauce.
1.Gently return the fried eggs to the wok.
2.Toss carefully to coat each egg evenly with the glossy sweet and sour sauce.
3.Cook for 1 minute so the eggs heat through.
TIPUse a soft spatula and a gentle hand to avoid breaking the eggs.
garnish
Garnish with spring onion greens and serve hot.
Transfer to a serving bowl, scatter the chopped spring onion greens on top, and serve immediately with fried rice or noodles.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Older eggs peel much easier than fresh ones – boil them a day ahead for best results.
2
Prick the peeled eggs all over with a fork to prevent bursting during pan-frying.
3
Pat the boiled eggs completely dry before frying to avoid oil splatter and ensure even browning.
4
Cook the bell pepper and onion on high heat for just 2 minutes to keep them crunchy.
5
Stir the cornstarch slurry immediately before adding it to the sauce to avoid lumps.
6
Use a soft spatula when tossing the eggs in the sauce to keep them intact.

RECIPE VARIATIONS