Wuhan Pocket Eggs

Jean Ray

By
@Sheepdoc

Adapted from Eating Well.


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Comments:

Serves:

2

Prep:

5 Min

Cook:

10 Min

Method:

Stove Top

Ingredients

2 Tbsp
soy sauce
1 tsp
sesame oil
1/2 Tbsp
rice vinegar
1 Tbsp
minced green onion
4 tsp
vegetable oil
2 tsp
sesame seeds
1 Tbsp
dried basil
1/4 tsp
pepper
4
eggs

Directions Step-By-Step

1
Mix soy sauce, sesame oil, minced green onion tops, and rice vinegar in a bowl and set aside.
2
Heat oil on medium heat. Break each egg into one quarter of pan. The whites will flow together. Sprinkle sesame seeds, basil, and pepper over eggs. Cook about 3 minutes until whites are crispy and yolks are cooked.
3
Flip as one piece and cook until other side of whites are crispy, about 2 minutes.
4
Pour sauce over eggs, simmer 30 seconds, flip to coat other side. Serve cut in wedges.

About this Recipe

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Chinese