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Pocket Eggs

Crispy eggs formed into little pockets (hence the name!) and quickly simmered for 30 seconds in a soy sauce mixture. Wonderful with rice or noodles.

One Pocket Egg on a bed of noodles.
Pocket Eggs over a bowl of Gon Lo Mein

Pocket Eggs

Pocket Eggs are a delight. Crispy whites and soft yolks. Simply seasoned with a soy sauce mixture. They are quick and easy to make.

We love Pocket Eggs for a weekday breakfast or snack. Pair with rice or noodles to make it a complete meal.

Pocket Eggs are called Hou Bao Daan / He Bao Dan in Chinese. What does the name mean?

  • Hou Bao = purse
  • Dann = egg

It’s a purse egg aka pocket egg!

These eggs are called Pocket Eggs because the eggs are folded over. The yolks look like little treasures tucked in a “purse/pocket” of egg whites. So cute ^_^

Two prepared Pocket Eggs on a plate.
A pair of Pocket Eggs ^_^

Why This Recipe Works

A Pocket Egg is a super crispy over easy egg that’s folded in half and quickly simmered in a soy sauce mixture. The sauce mixture is savory, sweet, and tangy…yes, all three!

To get the eggs whites super crisp, we make sure to both oil the pan well and get the pan hot, hot, hot.

A very quick 30 second simmer in the sauce mixture infuses so many flavors into the fried egg, making this a super onolicous treat!

Ingredients for Pocket Eggs: eggs, soy sauce, rice vinegar, sesame oil, and sugar.
Ingredients for Pocket Eggs

Ingredients

  • Eggs
  • Soy Sauce – Feel free to use low sodium soy sauce.
  • Rice Vinegar – Make sure to get the unseasoned rice vinegar. Markets put the unseasoned and seasoned next to each other on the shelves and sometimes it’s easy to mistake one for the other. Seasoned rice vinegar has added salt and sugar which we don’t want.
  • Sesame Oil – We use Kadoya Sesame Oil which you can find at most Asian markets.
  • Sugar – We use just a pinch of sugar for this recipe. Don’t skip it, it makes a difference (and this is coming from someone who almost always omits sugar in savory recipes).
  • Green Onions – To sprinkle on top at the end.
Collage of Pocket Eggs cooking steps: crisp the bottoms of the eggs, fold over the whites to form a pocket, and pour in the soy sauce mixture and let simmer.
Collage of Pocket Egg cooking steps

Step by Step Directions

Ready to begin? Have all your ingredients prepared in advance because this dish cooks up fast ^_^

First: mix together the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Set aside.

Second: add oil to a pan. Turn the heat to high heat. Once the pan is very hot, crack each egg directly into the pan, one at a time. Let cook until the egg whites are golden and crisp (this takes about 1 minute).

Tip: I’m not a great at cracking eggs and often worry about shells. The solution? Crack each egg in advance. If you do this, crack the eggs into separate bowls. 2 eggs into 2 bowls. This is because we add the eggs one by one into the pan (so that the egg whites don’t meld together).

Third: once the egg whites are golden and crisp, turn the heat down to low. Fold part of the egg whites over the egg yolk. Press down lightly to “seal” the whites together to form a little pocket.

Tip: Try to pour in the egg so that the majority of the egg whites end up on one side of the yolk (as opposed to having the yolk perfectly in the center). Why? This will make the folding step easier because you can easily lift and fold over the longer egg white side.

Fourth: pour the soy sauce mixture over both eggs. Place a lid on the pan and let it simmer on low heat for 30 seconds.

Fifth: remove the lid. Slide the finished eggs on to a plate (or over a big bowl of rice or noodles!) Top with chopped green onions and eat ^_^

Tip: We sprinkle the green onions on at the end for color and contrast. You can also add green onions into the sauce (when you mix all the sauce ingredients together in Step 1 of the recipe). The green onions end up cooked, which is different and delicious its own way.

One Pocket Egg on a bed of noodles.
Pocket Eggs served with a bowl of Gon Lo Mein

FAQs and Tips

How long do Pocket Eggs keep for?

They’re best enjoyed hot and fresh from the frying pan!

You can also prepare them in the morning to take for work lunch – eat them at room temperature (it won’t be all hot and as crispy, but they will still be delicious).

How to eat Pocket Eggs?

I love these soy sauce fried eggs best with a big bowl of rice or a simple dish of noodles (especially with Gon Lo Mein).

What dishes to pair well with this?

Ooooohh there are so many dishes you can select from! Here are a few favorites:
Edamame Rice
Edamame and Hijiki Rice
Tuna Rice
Garlic and Ginger Green Beans
Garlic and Fish Sauce Ong Choy
Gon Lo Mein

Two prepared Pocket Eggs on a plate.
A pair of Pocket Eggs, hot and ready to eat!

Pocket Eggs Recipe

See below and enjoy ^_^

One Pocket Egg on a bed of noodles.

Pocket Eggs

Yield: 2 eggs
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Delicious and easy. Crispy egg formed into little pockets and quickly simmered (just 30 seconds) in a soy sauce mixture. Wonderful with rice or noodles!

Ingredients

Instructions

  1. Mix together the soy sauce, rice vinegar, sesame oil, and sugar in a small bowl. Set aside.
  2. Add oil to a pan. Turn the heat to high heat. Once the pan is very hot, crack in each egg directly into the pan, one at a time. Let cook until the egg whites are golden and crisp (about 1 minute).
  3. Turn the heat to low. Fold part of the egg whites over the egg yolk (to form a little pocket). Pour the sauce over both eggs.
  4. Place a lid on the pan and let it simmer for 30 seconds.
  5. Remove the lid. Slide the eggs on to a plate and top with green onions. Best over a big bowl of rice or noodles! Ready to eat ^_^
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