Wuhan Pocket Eggs

2
Jean Ray

By
@Sheepdoc

Adapted from Eating Well.

Rating:
★★★★★ 2 votes
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

Step-By-Step

1Mix soy sauce, sesame oil, minced green onion tops, and rice vinegar in a bowl and set aside.
2Heat 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.
3Flip as one piece and cook until other side of whites are crispy, about 2 minutes.
4Pour sauce over eggs, simmer 30 seconds, flip to coat other side. Serve cut in wedges.

About Wuhan Pocket Eggs

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