Step 1

Heat the oil in a hot wok until the surface seems to shimmer slightly.

Step 2

Crack the eggs into a small bowl, then pour into the hot oil. After a minute or so, reduce heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.

Step 3

Carefully slide a fish slice under the eggs, lift out of wok onto a kitchen towel, and pour off the oil in the wok. (I keep a heat-proof dish handy for this.)

Step 4

Return the eggs to the wok and place back over the heat for another 1-2 minutes to crisp further. Use your own judgment here: weigh up the crispiness of the fried egg against the desired runniness of the yolk.

Step 5

Gently remove the eggs from the wok and drain off any excess oil before easing onto a plate.

Step 6

Drizzle the eggs with a little oyster sauce, top with spring onions and chillies, and season with pepper.