POCKET EGG RECIPES

HE BAO DAN (POCKET EGGS WITH SOY-SESAME SAUCE) RECIPE ...

He Bao Dan (Pocket Eggs with Soy-Sesame Sauce) Recipe ... image

In Wuhan, China, this is a common way of cooking eggs. Serve warm over rice or noodles.

Provided by Ying Chang Compestine

Total Time 15 minutes

Number Of Ingredients 9

Ingredients

2 tablespoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1?½ teaspoons rice vinegar
1 tablespoon minced scallion greens
4 teaspoons canola oil
4 large eggs
2 teaspoons black sesame seeds
1 tablespoon dried basil
¼ teaspoon ground white pepper

Steps:

Combine soy sauce, sesame oil, vinegar and scallion greens in a small bowl. Set aside.
Heat canola oil in a medium nonstick skillet over medium heat and swirl to coat. Crack 2 eggs each into 2 small bowls.
Working quickly, pour 2 eggs on one side of the pan and 2 on the other side. The whites will form one large piece. Sprinkle sesame seeds, basil and pepper over the eggs. Cook until the whites are browned on the bottom and the yolks are firmly set, about 3 minutes.
Keeping them in one piece, flip the eggs using a spatula and cook until the whites turn crispy 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. Serve in wedges, drizzled with the sauce.

Nutrition Facts : Calories 137 calories, CarbohydrateContent 2 g, CholesterolContent 186 mg, FatContent 11 g, FiberContent 1 g, ProteinContent 7 g, SaturatedFatContent 2 g, SodiumContent 338 mg

SCRAMBLED EGG POCKETS RECIPE: HOW TO MAKE IT

Scrambled Egg Pockets Recipe: How to Make It image

We used a simple homemade pizza dough to make these protein- and fiber-packed egg pockets, but a store-bought dough works, too. They make a great handheld breakfast on the go, or an easy weeknight dinner. —Taste of Home Test Kitchen

Provided by Taste of Home

Categories Breakfast Brunch

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 servings.

Number Of Ingredients 6

Ingredients

2 cups egg substitute, divided
1/2 cup shredded part-skim mozzarella cheese
1/4 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 portion (1 lb.) Whole Wheat Pizza Dough
2 tablespoons grated Parmesan cheese

Steps:

Set aside 2 tablespoons egg substitute. In a large nonstick skillet coated with cooking spray, cook and stir remaining egg substitute over medium heat until almost set. Stir in mozzarella cheese, tomatoes and basil. Cook and stir until completely set. Remove from the heat., On a floured surface, roll dough into a 13-in. square. Cut into four squares; transfer to a 15x10x1-in. baking pan coated with cooking spray. Spoon egg mixture over half of each square to within 1/2 in. of edges., Brush edges of dough with 1 tablespoon reserved egg substitute. Fold one corner over filling to the opposite corner, forming a triangle; press edges with a fork to seal. Cut slits in top. Brush with remaining egg substitute; sprinkle with Parmesan cheese. Bake at 400° for 12-15 minutes or until golden brown.

Nutrition Facts : Calories 351 calories, FatContent 8g fat (3g saturated fat), CholesterolContent 10mg cholesterol, SodiumContent 669mg sodium, CarbohydrateContent 47g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 25g protein.

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