I love the versatility of eggs, which can be fast and cheap or time-consuming and luxurious, depending on how they’re prepared.In the first category, a fried egg – cooked so it’s puffed and frilly and crisp around the edges – on top of hot rice, then drizzled with aged soy sauce or oyster sauce, takes about three minutes to cook and is a delicious lunch. Or there’s the Cantonese family dinner staple of scrambled eggs with tomato sauce.At the other end of the scale is slowly scrambled whisked…
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