Instructions: 1. Heat oil almost to smoking.

2. Break 1 egg gently onto a flat plate, then slide into the center of the pan. Cook over medium-high heat so that the bottom browns quickly while the yolk remains soft and semi-liquid. (Cook the eggs only 1 at a time.)

3. Sprinkle each egg with 1 teaspoon soy sauce and a dash of pepper. Then carefully turn it over with a spatula and cook 1/2 minute more. Remove and keep warm. Repeat until all eggs are done, adding more oil as needed. Serve on a bed of lettuce strips. VARIATIONS:
1. For the soy sauce, substitute oyster sauce.

2. Omit the soy sauce in step 3. Then, when all the eggs are cooked, heat 1 tablespoon peanut oil to smoking and mix with 1 tablespoon soy sauce.

Sprinkle mixture over eggs.

3. Instead of turning the eggs over in step 3, fry them sunny-side up 1/2 minute more. Serve topped with a sweet-and-pungent sauce (see recipes).

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