Egg Pockets Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Ground pork | 1⁄2 Pound | |
| Sesame seed oil | 1 Teaspoon | |
| Scallion | 1 , finely chopped | |
| Soy sauce | 1⁄2 Teaspoon | |
| Sugar | 1⁄4 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Eggs | 4 | |
| Salt | 1 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Oil | 2 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1336 Calories from Fat 1055
% Daily Value*
Total Fat 118 g181.5%
Saturated Fat 30.6 g153.1%
Trans Fat 0 g
Cholesterol 1009.2 mg336.4%
Sodium 3462.7 mg144.3%
Total Carbohydrates 4 g1.4%
Dietary Fiber 0.43 g1.7%
Sugars 3.2 g
Protein 64 g127.8%
Vitamin A 22.8% Vitamin C 7.3%
Calcium 15.1% Iron 33.1%
*Based on a 2000 Calorie diet
Directions
Add the rest of the filling mixture and stir for 2 minutes.
Set it aside and let it cool.
Beat the eggs till they are very light and season with salt and pepper.
Heat a pan and add only enough oil to grease the pan.
Pour in enough egg to make a very thin round pancake 3 inches in diameter.
Place a tablespoon of meat filling on half of the pancake and fold over the other half to cover the meat; press down the edge so that it will seal.
Turn onto the other side with a spatula and cook for 1/2 minute.
Remove to a warm plate.
Oil the pan again and continue to make these little pockets, keeping them warm till the egg is used up.
Will make about 8.
Serve hot.
Chef
