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

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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
    pepper
  • 4
    eggs

How to Make Wuhan Pocket Eggs

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.

Printable Recipe Card

About Wuhan Pocket Eggs

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




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