This 10-Minute Sweet & Sour Fried Egg is SOOOO Good! 酸甜煎蛋 Chinese Egg Sauce Recipe for Lunch Dinner

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: lemon juice

Apple cider vinegar adds a fruity note while being lower in acidity.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides a natural sweetness with additional flavor.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Flour can serve as a thickening agent at a lower cost.

Prepare the sweet and sour sauce by mixing 300 mL of water, 0.5 tsp of salt, 2 tsp of sugar, 3 tbsp of tomato ketchup, 1 tbsp of white vinegar, and 1 tsp of corn flour in a bowl. Set aside.

Heat a wok or pan and add a good amount of vegetable oil over medium heat.

Fry one egg at a time, using a total of four eggs. Ensure the oil is hot for crispy egg whites.

Once the oil is hot, crack the first egg into the pan and fry until both sides are brown, then remove and set aside. Repeat for the remaining eggs.

In the same pan, add a little more oil and slice one whole red onion thinly. Sauté until softened.

Add the prepared sweet and sour sauce to the pan with the onions and stir.

Let the sauce thicken while stirring to avoid lumps, adjusting the taste with more vinegar or sugar if needed.

Once the sauce has thickened, add the fried eggs back into the pan, coating them with the sauce.

Flip the eggs gently to ensure they are well coated, then turn the heat to medium and let them bubble for a while.

Once the desired consistency is reached, turn off the heat and sprinkle spring onions on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens