Coin purse eggs
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Coin purse eggs
Last updated 6/12/2012 1:17:17 AM. Recipe ID 47583. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Coin purse eggs
 Categories: Eggs
      Yield: 4 Servings
      3 tb Oil
      6    Eggs
           Salt and pepper
           Soy sauce
           Chinese parsley
  1. Heat oil almost to smoking. Break 1 egg gently onto a flat plate,
  then slide into the center of the pan.  Cook over medium-high heat so
  that the bottom browns quickly while the yolk remains soft and
  semi-liquid. (Cook the eggs only 1 at a time.) Then sprinkle the egg
  lightly with salt and pepper.
  2. As soon as its edge begins to brown slightly and while the whites
  are still moist, flip one half of the egg over with a spatula and
  fold it to form a half-moon shape. Immediately press the edges
  lightly together with the spatula to seal, so it can hold this shape.
  (The still-soft egg white will act as an adhesive.)
  3. Cook over medium heat until the bottom surface is a rich golden.
  Turn over and brown the other side.
  4. Remove and keep warm until all the eggs are done. Sprinkle lightly
  with soy sauce. Garnish with Chinese parsley and serve on a platter
  or over rice.
  NOTE: This fried egg gets its name because the folded-over white
  looks like a purse, while the yolk inside is like a large golden
  coin. These eggs are most easily cooked in a concave pot like a wok,
  but can be managed in flat-bottomed pans as well. VARIATION: Omit the
  salt, pepper and soy sauce. In step 4, sprinkle each egg with 1
  teaspoon oyster sauce.
  From , ISBN 0-517-65870-4.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 47583 (Apr 03, 2005)

[an error occurred while processing this directive]