Crispy fried goose egg with black beans recipe
Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. He shares this unique recipe with us for your Big Breakfast.
Goose eggs are pretty big and have a slightly different texture to hens eggs as the white is much firmer and can take a high heat in the pan like this and naturally goes really crispy.
You could also add some Asian mushrooms to this or just keep it simple like this.
You can buy these Chinese black beans in Asian supermarkets. They don't take much soaking to soften up and usually have ginger mixed in with them.
This recipe serves 2.
- 2 goose eggs
- Vegetable or corn oil for frying
- 1 or 2 spring onions sliced thinly on the angle
For the sauce
- 100ml chicken stock
- 2tsp light soy sauce
- 1 tbs Chinese black beans soaked in warm water for a couple hours then rinsed
- A teaspoon of cornflour diluted in a little water
- A few sprigs of coriander, chopped
- Bring the stock and soy to the boil and simmer for 30 seconds or so.
- Add the drained black beans and stir in enough of the diluted cornflour to thicken it and continue simmering very gently for a minute.
- Remove from the heat and stir in the coriander.
- Meanwhile heat the oil in preferably a non-stick frying pan and cook the eggs on a medium to high heat for about a minute and a half on each side until they are crispy.
- Transfer to warmed serving plates, spoon the sauce around and scatter over the spring onions.
Feeling inspired? Hold a Big Breakfast in November. Sign up for your free fundraising pack today and tuck in.