Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

In Wuhan, China, this is a common way of cooking eggs. Serve warm over rice or noodles.

Source: EatingWell Magazine, July/August 2007; October 2020 30th Anniversary

Gallery

Recipe Summary test

active:
15 mins
total:
15 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine soy sauce, sesame oil, vinegar and scallion greens in a small bowl. Set aside.

    Advertisement
  • Heat canola oil in a medium nonstick skillet over medium heat and swirl to coat. Crack 2 eggs each into 2 small bowls.

  • Working quickly, pour 2 eggs on one side of the pan and 2 on the other side. The whites will form one large piece. Sprinkle sesame seeds, basil and pepper over the eggs. Cook until the whites are browned on the bottom and the yolks are firmly set, about 3 minutes.

  • Keeping them in one piece, flip the eggs using a spatula and cook until the whites turn crispy 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. Serve in wedges, drizzled with the sauce.

Nutrition Facts

137 calories; protein 7g; carbohydrates 2g; dietary fiber 1g; fat 11g; saturated fat 2g; cholesterol 186mg; vitamin a iu 311.4IU; vitamin c 0.7mg; folate 29mcg; calcium 58.8mg; iron 1.8mg; magnesium 18.6mg; potassium 108mg; sodium 338mg.
Advertisement