Name: Gold Coin Eggs (金錢蛋餅)
Yield: Serves 3–4 as a main dish, 6–8 as part of a multicourse meal.
Cuisine: Chinese
Ingredients: 2½ tablespoons thin-cut green and white scallion rings; ¼ teaspoon sugar; ¼ cup hot water; ½ teaspoon finely minced fresh ginger; 1 teaspoon Chinese or Japanese sesame oil; 1 teaspoon coarse kosher salt; 6 large or jumbo eggs; scant 2 teaspoons thin (regular) soy sauce; 2 teaspoons unseasoned Chinese or Japanese rice vinegar; ¼ teaspoon dried red chili flakes; about ⅓ cup corn or peanut oil; about 3 tablespoons cornstarch