Irene Kuo

Pocket Eggs

荷包蛋

Preparation info
  • Serves

    2 to 4

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

These fried eggs, which make an unusual brunch dish, are folded over into half-moon pockets, encasing each soft center within a delightful crunchy exterior. The splashed-on vinegary sauce is refreshing.

Ingredients

Sauce

  • 1½ tablespoons light soy sauce
  • 2 teaspoons sugar
  • 2

Method

Combine the sauce ingredients in a bowl and stir until the sugar is dissolved. Set it by the stove along with a lid to cover the skillet.

Heat a large, heavy skillet over high heat until very hot; add the oil, swirl, and heat until hot. Pour out about ½ tablespoon oil into a small dish and l