Fried Eggs with Asparagus, Ramps, and Oyster Sauce

May 11, 2011
1 Ratings
  • Serves 2
Author Notes

Only a few tips. One never fill a vessel more than a third full of oil when deep frying. Two, woks make great vessels for deep frying. Three, do not us a metal spatula or it will instantly stick to the eggs and not release. Finally my wife and I often share this with one or two other Asian-inspired dishes. - thirschfeld —thirschfeld

Test Kitchen Notes

I think I just found my new favorite spring comfort food. Who would have thought that four ingredients could be transformed into something this sublime? It comes together in a "blink of an eye" while celebrating the distinctive flavors of asparagus and ramps. The addition of oyster sauce pulls it all together and creates a lip-smacking sauce. To provide more substance I served it over a bowl of brown rice, but if you wanted a lighter snack, serve as is. - sticksnscones —sticksnscones

What You'll Need
  • 3 large eggs
  • 3 to 4 asparagus spears, cut into 1/2 inch pieces, about 1/2 a cup
  • 3 to 4 ramps, whites parts only, sliced into thin rounds
  • 1 cup non flavored oil, I used safflower
  • 1 tablespoon oyster sauce mixed with 1 tablespoon of water
  • kosher salt
  1. Place the wok with 1 inch of oil in the bottom over high heat. Place a two cup metal bowl next to the wok.
  2. Gently crack the eggs into another small bowl. When the oil is hot and shimmering lower the bowl down to the oil and gently slide them into the oil being careful not to get your hand to near.
  3. They will crackle and bubble. If the stick a little you will want to loosen them with a wooden spatula. When the bottoms have taken on some color carefully pour out most of the oil into the two cup metal bowl.
  4. By now the eggs should be set. Place them onto a plate. Put the wok back over the heat and add the asparagus and the ramps. If need be add a little oil from the two cup bowl.
  5. Cook the veggies just until the ramps soften but the asparagus is still crisp tender. Place the veggies on top of the eggs, drizzle with oyster sauce and serve

See what other Food52ers are saying.

  • antoniette.mora
  • lastnightsdinner
  • gingerroot
  • mrslarkin
  • boulangere

14 Reviews

Louis March 22, 2014
Ok love-cooking-but-newbie here.... What is a Ramp? I know ramps as things that get you from one level to another and they are pretty much all inedible.
antoniette.mora February 27, 2013
What can I use as a substitute for ramps? Can you offer more than one? Thanks!!
lastnightsdinner May 16, 2011
I'm not convinced we're going to get ramps here this year, but if we do, this is SO on the list. Heck, it might be on the list anyway, with green garlic swapped in. Beautiful.
thirschfeld May 16, 2011
You and adashofbitters will love it
gingerroot May 16, 2011
Oyster sauce is the secret ingredient in my mom's fried rice and I'm looking forward to trying it here. I've never made fried an egg like this but wow, does this look delicious.
gingerroot May 16, 2011
thirschfeld May 16, 2011
Thanks gingerroot
mrslarkin May 13, 2011
I saw this yesterday and thought "this would be great with my fried rice." Only took me a day to notice your tag. :)
thirschfeld May 16, 2011
LOL and it would be great with your rice
boulangere May 12, 2011
Wow. I would never have thought of oyster sauce in this context. Pretty brilliant.
thirschfeld May 16, 2011
Thanks boulangere
wssmom May 11, 2011
Totally new to me! Looking forward to trying it, as soon as Spouse and I have night off together!
thirschfeld May 16, 2011
I hope you give it a go
wssmom May 26, 2011
We did and it was spectacular!