In Wuhan, this is a common way of cooking eggs, which were hard to come by during the Chinese Cultural Revolution, when food was tightly rationed. Serve warm over rice or noodles.
TOTAL TIME: 16 min
- 2 tablespoon soy sauce, less sodium
- 1 teaspoon oil, toasted sesame
- 1 1/2 teaspoon vinegar, rice
scallion(s) (green onions)
- 4 teaspoon canola oil
- 4 large egg(s)
- 2 teaspoon sesame seeds, black
- 1 tablespoon basil, dried
- 1/4 teaspoon pepper, white
2. Heat canola oil in a medium nonstick skillet over medium heat and swirl to coat. Crack 2 eggs into a small bowl; crack the remaining 2 eggs into a second small bowl.
Nutrition Detailsper serving
Calories 139, Fat 12g, Cholesterol 212mg, Sodium 338mg, Saturated Fat 2g, Protein 7g, Fiber 1g, Carbohydrates 2g