Pocket Eggs with Soy-Sesame Sauce

  • Active Time 15m
  • Total Time 15m

4 servings

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
  • Tip: 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.


Combine the soy sauce, sesame oil, vinegar and scallion in a small bowl. Set aside.

Heat the 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 the 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.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 7773

nutrition information per serving

139 calories; 12g total fat; 2g total saturated fat; 212mg cholesterol; 338mg sodium; 2g carbohydrates; 1g fiber; 7g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

Recommended Items for You

Follow Cooking.com

Sign Up for Cooking.com Email

Get an instant coupon for 10% off your next order plus the latest recipes, exculsive offers, and more straight to your inbox.