Coin Purse Eggs Recipes

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CHINESE COIN-PURSE EGGS WITH GINGER SPINACH



Chinese Coin-Purse Eggs With Ginger Spinach image

Make and share this Chinese Coin-Purse Eggs With Ginger Spinach recipe from Food.com.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon peanut oil
2 teaspoons sesame oil
2 teaspoons minced fresh ginger
2 garlic cloves, minced
1 pinch red pepper flakes
1 lb fresh spinach, cleaned, stemmed and patted dry
1 tablespoon dry sherry
1 teaspoon soy sauce (to taste)
2 tablespoons vegetable oil
4 large eggs
salt
fresh ground black pepper

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.

Nutrition Facts : Calories 229.3, Fat 17.9, SaturatedFat 3.4, Cholesterol 211.5, Sodium 244.9, Carbohydrate 5.8, Fiber 2.6, Sugar 1.1, Protein 9.8

COIN PURSE EGGS



Coin Purse Eggs image

Number Of Ingredients 5

3 tablespoons oils
6 eggs
salt and pepper
soy sauce
Chinese parsley

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.

Nutrition Facts : Nutritional Facts Serves

BANH BAO



Banh Bao image

I'm a Vietnamese living in Indiana who had to find a recipe for one of my favorite Vietnamese snacks, banh bao. They are a variation on the Chinese cha siu bao (Chinese pork buns). I would like to thank Houston Wok for providing Ms. SkimmyJeans' moist filling recipe and Miss Adventure[at]home for a tasty bun recipe. Combined, this is my ultimate banh bao recipe.

Provided by capri3p

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h30m

Yield 18

Number Of Ingredients 11

1 pound ground pork
2 shallots, minced
2 tablespoons fish sauce
1 ½ tablespoons oyster sauce
1 tablespoon soy sauce
4 ½ cups self-rising flour
1 ½ cups milk
¾ cup white sugar
3 links Chinese sausages, sliced on the diagonal
4 hard-boiled eggs, peeled and quartered
waxed paper

Steps:

  • Mix pork, shallots, fish sauce, oyster sauce, and soy sauce together in a large bowl. Let mixture marinate in the refrigerator, about 30 minutes.
  • Combine self-rising flour, milk, and sugar in another large bowl; knead until dough is smooth and no longer sticky. Cover dough with cheesecloth; let rest, about 5 minutes.
  • Divide dough into 18 balls. Roll out each ball into a circle with a rolling pin on a floured work surface. Place a spoonful of the pork mixture in the center; top with 2 sausage slices and an egg quarter. Gather the edges of each circle together like a coin purse; twist and pinch to seal the bun.
  • Cut waxed paper into eighteen 2-inch squares. Place each bun on a waxed paper square. Arrange 1 inch apart in a steamer; cover with lid.
  • Steam buns until puffed up, about 30 minutes.

Nutrition Facts : Calories 276.8 calories, Carbohydrate 34.6 g, Cholesterol 65.1 mg, Fat 9.6 g, Fiber 0.9 g, Protein 12.9 g, SaturatedFat 2 g, Sodium 736.4 mg, Sugar 9.7 g

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