Pocket Eggs with Soy-Sesame Sauce

Pocket Eggs with Soy-Sesame Sauce

5 Reviews
From: EatingWell Magazine July/August 2007

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 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


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  1. Combine soy sauce, sesame oil, vinegar and scallion in a small bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  • 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.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Per serving: 138 calories; 11 g fat(2 g sat); 1 g fiber; 2 g carbohydrates; 7 g protein; 29 mcg folate; 186 mg cholesterol; 0 g sugars; 0 g added sugars; 311 IU vitamin A; 1 mg vitamin C; 59 mg calcium; 2 mg iron; 339 mg sodium; 115 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 1 medium fat meat, 1 fat

Reviews 5

June 02, 2013
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By: EatingWell User
Just made it this morning. It was great! I had to substitute the rice vinegar and sesame seeds, and I omitted the scallions. I reduced the soy sauce amount for two eggs, and it was perfect! Served over rice, you cannot go wrong. I'll try it over rice noodles next time. Pros: Easy, different taste
October 22, 2012
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By: EatingWell User
Very yummy Way to much soy sauce even in half for two eggs best served over rice or even a deep fried rice patties like when they make sushi pizza mmm deep fry in coconut oil :) Pros: Great flavours Cons: Dressing needs to be cut in half
January 05, 2012
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By: EatingWell User
Tasty Easy Eggs Didn't have blac seasame seeds so I used regular; came out great! I had the eggs on multigrain toast with a slice of tomato and some cilantro... yum! Pros: fast and easy, deliscious!
November 19, 2010
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By: hilary
I bet you never thought of putting these ingredients together! This recipes is one of my favorites. Never in a million years would I have thought of frying an egg crusted with sesame seeds then dousing it with soy sauce. But it totally works. Pros: ItGÇÖs so easy and packed with flavor. I like to fry it so that the whites are set but the yolk is still a little runny in the middle. Cons: ItGÇÖs a bit ugly. But hey! It tastes awesome.
November 08, 2009
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By: EatingWell User
Awesome, ready in minutes as well, a great weeknight meal. The black sesame seeds are great, I'll definitely try them in other dishes now.