Sautéed Pouched Eggs

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Preparation info

    • Difficulty


Appears in

Homestyle Chinese Cooking

Homestyle Chinese Cooking

By Yan-Kit So

Published 1997

  • About

To be expected, fried eggs can be done in the wok. The Chinese actually do fry their eggs in the wok. Even though they have to be fried individually, the central well of the wok helps to give the fried eggs the perfect round shape— wallet pouches as the Chinese call them—otherwise difficult to achieve in a flat frying pan. The Chinese sometimes eat Pouched Eggs as a side dish when unexpected guests arrive and another dish is needed. A pouched egg is put on top of the rice in the bowl and the yolk, flavored with soy sauce, gives added taste to the rice and makes it more interesting.


  • About 3 tablespoons vegetable oil
  • 4 large eggs
  • Salt to taste
  • 1 tablespoon thin or thick soy sauce


  • Heat the wok over a high heat until smoke rises. Add 1 tablespoon of the oil and swirl it around. Reduce the heat to medium and add 1 egg to the oil. Fry it for about 1 minute, or until the edges are crinkly and pale golden. Sprinkle with a little salt to taste. Slide the wok scoop or a metal spatula underneath the egg and carefully fold half of the egg over, covering the yolk. Flip the egg over and fry the other side for 10-60 seconds, depending on how runny you like the yolk. Remove to a serving plate and keep warm nearby.
  • Add 1-1½ teaspoons oil to the wok and reheat over a medium heat. Add another egg and fry as before. When all the eggs are done and removed to the serving plate, pour over the soy sauce. Serve immediately.

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