I honestly think I could live off these one-pan braised fried eggs piled over a big bowl of rice. With close to 3 million views are counting on Instagram, these saucy eggs have captured the imagination and palate of so many of you too and with good reason.
These are eggs like you’ve never had before – they’re part spicy, part savoury and with just that right hint of tangy sweetness. We cook up this storm of flavours by simmering the eggs in an action-packed sauce whisked together with a handful of pantry ingredients.
As with all the recipes archived on this foodie’s diaries, there are so many different ways you can adapt these braised eggs to your liking by adjusting the ingredients for the base, the sauce, the garnishes and even the accompaniments. They taste just as delicious for breakfast as they do for brunch, lunch or even dinner. Serve these hot off the stove with a big bowl of leftover rice or with noodles or even toast.
How To Make These One-Pan Braised Fried Eggs
- Start by prepping your sauce, by whisking together a few pantry staples. You will need:
- Light soy sauce
- Rice vinegar (you can swap in lime juice or regular vinegar)
- Ketchup
- Hot sauce (you can use Sriracha or even gochujang)
- Corn flour mixed with water to make a slurry
- Make a chilli oil base: Gently heat oil and add chilli flakes and sesame seeds, stirring it into a quick-fix chilli oil base. Then add onions, garlic and scallions, cooking until fragrant.
- Crack in your eggs
- Pour the sauce once the eggs are about halfway cooked. Let the sauce come to a lively simmer and thicken, whilst the eggs cook through to your desired consistency. Et voila: there you have your one-pan braised fried eggs!
If you liked these braised eggs, you might enjoy these other one-pan fried egg recipes:
One-Pan Braised Fried Eggs
Ingredients
For the sauce
- 1½ tbsp soy sauce
- 1½-2 tbsp water mixed with ½ tbsp corn flour
- 1 tsp vinegar
- ½ tbsp hot sauce of choice (I used Sriracha)
- ½ tbsp ketchup
For the eggs
- 1-2 tbsp sesame oil/ neutral-flavoured cooking oil of choice
- 2-4 tsp gochugaru (crushed red pepper flakes) ; adjust according to preference
- 1-2 tbsp sesame seeds
- 1 onion, finely-sliced
- handful of scallions/ spring onions, finely-sliced
- 3-4 cloves of garlic, sliced lengthwise into “chips”
- 2 eggs
Instructions
- Start by whisking together the corn flour and water until you have slurry. Then mix together the soy sauce, ketchup , vinegar and hot sauce. Pour in the slurry while whisking continuously, to ensure it dissolves.
- Gently heat a splash of oil. Add the gochugaru and sesame seeds. Stir well.
- Then add the onion, garlic and scallions, stirring regularly to cook until the onions are fragrant and translucent; and the garlic is beautifully-browned.
- Push everything outwards to the edge of the pan; then crack the eggs into the centre.
- Once the eggs are about halfway cooked, pour in your sauce. Let it simmer until thickened and the eggs have cooked through to your desired consistency.
- Serve hot with rice/ noodles and DIVE IN!
Video
We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.
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