Fried Egg with Oyster Sauce & Chili

from Simple Chinese Cooking by Kylie Kwong

4 free range eggs
2 tbls oyster sauce + 1 tbl water, mixed
pinch ground pepper
1/2 cup finely chopped scallions
1-2 chilies, finely sliced
3 tbl cooking oil

Carefully crack eggs into a bowl. Heat oil in wok on high heat until surface seems to shimmer slightly. Pour eggs into hot oil. After 1 minute, reduce heat to medium, allowing the underside of the egg to become firm and crisp. The yolks should still be runny at this point. Cook 1 more minute. Gently slide eggs off plate, trying to keep excess oil in wok. Drizzle eggs with oyster sauce. Season with pepper. Garnish with chili and scallions. Serve immediately.