Chinese Coin Purse Eggs With Ginger Spinach Recipes

CHINESE STEAMED EGGS

Steps:

• Fill a large pot (it should have a tight-fitting lid) with 1 inch of water and set aside.
• Crack the eggs into a medium bowl and whisk until smooth. Add the chicken broth, 3/4 cup water and salt and whisk until completely blended and smooth. Strain the egg mixture through a fine-mesh sieve set over a 2- or 4-cup liquid measuring cup with a spout.
• Pour the eggs into four 6-ounce heat-proof ramekins. Use a spoon to remove any bubbles that float to the top of the egg mixture, but don't worry if you can't get each one. Cover the top of each ramekin tightly with aluminum foil.
• Set the pot over high heat and bring the water to a boil, then reduce the heat to a very strong simmer (around medium heat). Place a steamer-basket insert in the pot, add the ramekins to the insert and cover the pot with the lid.
• Cook for exactly 10 minutes, then turn off the heat and allow the eggs to cook in the residual heat for 15 minutes more.
• Use tongs to carefully remove the ramekins from the steamer basket. Remove the foil, drizzle with sesame oil and soy sauce and top with the sliced scallion.

COIN PURSE EGGS

Steps:

• 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.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CHINESE COIN-PURSE EGGS WITH GINGER SPINACH

Steps:

• Spinach: Set a wok or heavy skillet over high heat until very hot. Add both oils and heat until smoking, then add the ginger, garlic and red pepper flakes and stir-fry until fragrant, 30 seconds. Add the spinach and stir until slightly wilted but still brightly colored, no less than 1 minute.
• Remove the wok from the heat and toss the spinach with the sherry and soy sauce. Turn the spinach onto a warmed platter and keep it warm while the eggs cook.
• Coin-Purse Eggs: Heat a large nonstick skillet over high heat. Add the oil, swirling to coat the bottom of the pan.
• Crack each egg into a saucer and then add it to the hot oil, as for regular fried eggs. Cook until the bottoms are set, about 1 minute. Then fold each fried egg over into a half-moon shape, enclosing the yolk and pressing the edges of the white to seal it closed like a coin purse. I like my egg yolks pretty well 'set' so I let the egg cook for a while after folding it and then I carefully turn the 'purse' over so the other side can brown a bit.
• Arrange the hot fried eggs on top of the ginger spinach and serve immediately.
• Note: This is also a great way to fry eggs for a crowd since they take up less room in the pan and you can fit more inches.