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