Ginger Soy Egg

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This ginger soy egg recipe is quick, simple, and packed with flavor. Crispy fried edges, a savory soy sauce drizzle, and crunchy ginger strips make it the perfect side dish to serve with rice, ready in under 15 minutes.

Prep Time5

Cook Time8

Total Time13

Course: Egg

Cuisine: Chinese Recipes

Keyword: Ginger Soy Egg

Servings: people

Author: Bee Yinn Low

Ingredients

4 eggs
1½ tablespoons oil
2 inch ginger peel, slice, and cut into thin strips
chopped scallions for garnishing

Sauce

1½ tablespoons soy sauce
½ teaspoon sesame oil
1 big pinch sugar

Instructions

Heat some oil in a hybrid pan (or non-stick skillet) over medium-high heat. Add the ginger strips on one side, then crack the eggs into the other side of the pan.
Stir-fry the ginger until it turns lightly browned and fragrant. Remove the ginger and set it aside.
Pro Tip: For a gingery aroma, spoon a little of the reserved ginger-infused oil over the eggs as they cook or drizzle some on just before serving.
Let the eggs fry until the whites are set, then flip them to finish cooking the other side.
In a small bowl, mix the Sauce ingredients and stir until the sugar fully dissolves.
Transfer the eggs to a plate, drizzle with the sauce, and finish with the crispy ginger strips and scallions on top.

Video

Notes

I used a hybrid pan so I could fry the ginger and eggs at the same time.
If you’re using regular pans, cook the ginger strips first, set them (and the infused oil) aside, then fry the eggs in a separate pan. You could also cook the eggs directly in the reserved ginger-infused oil for extra gingery aroma.

Nutrition