wuhan pocket eggs
Updated on Aug 30, 2014
Adapted from Eating Well.
prep time
5 Min
cook time
10 Min
method
Stove Top
yield
2 serving(s)
Ingredients
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1/2 tablespoon rice vinegar
- 1 tablespoon minced green onion
- 4 teaspoons vegetable oil
- 2 teaspoons sesame seeds
- 1 tablespoon dried basil
- 1/4 teaspoon pepper
- 4 - eggs
How To Make wuhan pocket eggs
-
Step 1Mix soy sauce, sesame oil, minced green onion tops, and rice vinegar in a bowl and set aside.
-
Step 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.
-
Step 3Flip as one piece and cook until other side of whites are crispy, about 2 minutes.
-
Step 4Pour sauce over eggs, simmer 30 seconds, flip to coat other side. Serve cut in wedges.
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