Asian Coin Purse Eggs Recipe
Summary
Ingredients
| Oil | 3 Tablespoon | |
| Eggs | 6 | |
| Chinese parsley | 1 Teaspoon | |
| Soy sauce | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 831 Calories from Fat 667
% Daily Value*
Total Fat 75 g115.2%
Saturated Fat 15.1 g75.7%
Trans Fat 0 g
Cholesterol 1268.9 mg423%
Sodium 1100.5 mg45.9%
Total Carbohydrates 3 g1%
Dietary Fiber 0.21 g0.85%
Sugars 2.5 g
Protein 38 g76.4%
Vitamin A 36% Vitamin C 2.3%
Calcium 16.4% Iron 31.5%
*Based on a 2000 Calorie diet
Directions
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.
Chef
