Chinese Coin-Purse Eggs With Ginger Spinach |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a quick, easy and fun recipe that's good for a brunch or even lunch or dinner. Ingredients:
1 tablespoon peanut oil |
2 teaspoons sesame oil |
2 teaspoons minced fresh ginger |
2 garlic cloves, minced |
1 pinch red pepper flakes |
1 lb fresh spinach, cleaned, stemmed and patted dry |
1 tablespoon dry sherry |
1 teaspoon soy sauce (to taste) |
2 tablespoons vegetable oil |
4 large eggs |
salt |
fresh ground black pepper |
Directions:
1. Spinach: Set a wok or heavy skillet over high heat until very hot. Add both oils and heat until smoking, then add the ginger, garlic and red pepper flakes and stir-fry until fragrant, 30 seconds. Add the spinach and stir until slightly wilted but still brightly colored, no less than 1 minute.
2. Remove the wok from the heat and toss the spinach with the sherry and soy sauce. Turn the spinach onto a warmed platter and keep it warm while the eggs cook.
3. Coin-Purse Eggs: Heat a large nonstick skillet over high heat. Add the oil, swirling to coat the bottom of the pan.
4. Crack each egg into a saucer and then add it to the hot oil, as for regular fried eggs. Cook until the bottoms are set, about 1 minute. Then fold each fried egg over into a half-moon shape, enclosing the yolk and pressing the edges of the white to seal it closed like a coin purse. I like my egg yolks pretty well 'set' so I let the egg cook for a while after folding it and then I carefully turn the 'purse' over so the other side can brown a bit.
5. Arrange the hot fried eggs on top of the ginger spinach and serve immediately.
6. Note: This is also a great way to fry eggs for a crowd since they take up less room in the pan and you can fit more inches.
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