Asian Eggs

When I’m not savouring a traditional English breakfast, my weekend mornings usually consist of chili oil, eggs, and soya sauce. This three-step, three-ingredient meal makes the perfect breakfast for me, over a slice of sourdough, runny yolk, and some spring onion to bring some freshness to the dish. These vibrant Asian-style eggs. The preparation is super straightforward, but the key is to act quickly as it should take just under 2 minutes!

The inspiration behind Asian Eggs

The inspiration behind drizzling soy sauce over these eggs harkens back to my cherished childhood memories. Growing up, both my grandmother and mother held a culinary secret: they’d generously pour soy sauce on every dish. It’s probably why I’ve developed an unwavering affection for salt; I’m that person who adds a pinch of salt to butter because it’s not salty enough already.

But the genesis of this culinary connection lies in a snack I savored in both Vietnam and my home in Australia – a crispy baguette with a perfectly fried egg, a sprinkle of coriander, and, of course, the ever-present soy sauce. This blend, I’ve discovered, does not have boundaries and can be relished in a multitude of ways. You can these Asian eggs overon a bed of rice, steamed greens, or, as you’ll soon explore in this recipe, on some toasted bread.


Serves 2

  • 4 eggs (2 per serve)
  • 1 tablespoon of chilli oil
  • A handful of scallions (white bits for frying/green for garnish)
  • 2 tablespoons of oil
  • 1-2 teaspoon of soya sauce


1. Add oil on medium heat and white scallions, let it infuse for 30 minutes.
2. Add chili oil and lightly stir.

3. Crack eggs into the pan, increase heat to high, and put the lid on for 30 seconds to steam the eggs slightly.

4. Serve over toast, rice, or even by itself with soya sauce, green scallions, and more chili oil if you want.

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