Pocket Eggs with Soy-Sesame Sauce
From EatingWell: 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.
- 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.
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.
Per serving: 139 calories; 12 g fat (2 g sat, 5 g mono); 212 mg cholesterol; 2 g carbohydrates; 0 g added sugars; 7 g protein; 1 g fiber; 338 mg sodium; 123 mg potassium.
Exchanges: 1 medium fat meat, 1 fat
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 15 minutes or less
- Main Ingredient
- July/August 2007
Connect With Us
Poll of the week
- Skillet Gnocchi with Chard & White Beans (189 comments)
- Chilaquiles Casserole (103 comments)
- Hamburger Buddy (100 comments)
- Bev's Chocolate Chip Cookies (87 comments)
- Balsamic & Parmesan Roasted Cauliflower (74 comments)
- Easy Salmon Cakes (73 comments)
- Broccoli-Cheese Chowder (72 comments)
- Mini Mushroom-&-Sausage Quiches (63 comments)
- Sauteed Chicken Breasts with Creamy Chive Sauce (58 comments)
- Beef & Bean Chile Verde (52 comments)