Wuhan Pocket Eggs

Jean Ray


Adapted from Eating Well.


★★★★★ 2 votes

5 Min
10 Min
Stove Top


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  • 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
  • 4

How to Make Wuhan Pocket Eggs


  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.

Printable Recipe Card

About Wuhan Pocket Eggs

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

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