In Wuhan, this is a common way of cooking eggs, which were hard to come by during the Chinese Cultural Revolution, when food was tightly rationed. Serve warm over rice or noodles.
Active Time: 15 minutes |
Total Time: 15 minutes
2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 1/2 teaspoons rice vinegar
1 tablespoon minced scallion greens
4 teaspoons canola oil
4 large eggs
2 teaspoons black sesame seeds, (see Shopping Tip)
1 tablespoon dried basil
1/4 teaspoon ground white pepper
Combine soy sauce, sesame oil, vinegar and scallion in a small bowl. Set aside.
Heat canola oil in a medium nonstick skillet over medium heat and swirl to coat. Crack 2 eggs into a small bowl; crack the remaining 2 eggs into a second small bowl.
Working quickly, pour 2 eggs on one side of the pan and the other 2 on the other side. The egg whites will flow together, forming one large piece.
Sprinkle sesame seeds, basil and pepper over the eggs. Cook until the egg whites are crispy and brown on the bottom and the yolks are firmly set, about 3 minutes. Keeping them in one piece, flip the eggs using a wide spatula and cook until the whites turn crispy and brown on the other side, 1 to 2 minutes more.
Pour the reserved sauce over the eggs. Simmer for 30 seconds, turning the eggs once to coat both sides with sauce. Serve in wedges, drizzled with the pan sauce.
Per serving :
12 g Fat;
2 g Sat;
5 g Mono;
212 mg Cholesterol;
2 g Carbohydrates;
7 g Protein;
1 g Fiber;
338 mg Sodium;
123 mg Potassium
Exchanges: 1 medium fat meat, 1 fat
Tips & Notes
Shopping Tip: Black sesame seeds are slightly more flavorful and aromatic than white sesame seeds. Find them in the Asian-foods section of the supermarket or substitute the white variety if they aren't available.