Soy sauce cooked eggs are a very popular dish among Malaysians, young and old. This recipe is a blend of my mom and wife’s recipes and became our family favorite. Very easy and quick to prepare especially for students and single people who are short of time.
This soy sauce cooked egg recipe uses only a few ingredients available in the kitchen and is suitable to be matched with hot rice and sambal belacan.. Can also be eaten as breakfast with toast or as an side dish.
In this recipe I use a little tomato sauce to add more flavor to this dish. The secret to getting a delicious soy sauce -cooked egg is to make sure the onions are fried slowly until soft and brown.
Ingredients ( 2 servings)
3 an egg
2 large onion
2 green chili
3 tablespoons of sweet soy sauce
3 tablespoons of tomato sauce
Cooking oil
Salt
Method
- Large red onions coarsely sliced, don't be too thin
- Green chillies are also coarsely sliced, oblique and not too thin.
- Heat the oil in a pan, if you want more delicious, you can add a teaspoon of ghee.
- When the oil is hot, add the sliced onion. Use a medium heat so that the onions do not burn.
- Add a pinch of salt.
- When the onion has started to wilt and turn yellow on the sides, add green chillies.
- Fry until the onions look crispy and set aside the onions and chillies to give room to fry the eggs in the center of the pan.
- Put the eggs and pour the tomato sauce over the onions and green chillies on the side of the pan.
- Then pour the soy sauce on the onions and green chillies. Pour a little soy sauce on the eggs.
- Close for 2-3 minutes or until eggs are cooked through.
- The yolk will still be soft, if you like hard egg yolks, add cooking time 1-2 minutes more.
- Soy sauce cooked eggs are ready to serve and can be garnished with sliced rice chillies and onions.
