Chinese Eggs with Soy Bean Sauce
Inspired by a recent trip to China, this Chinese egg dish with fermented bean paste is a quick, easy midweek dinner that’s savory and super tasty!
This dish captures the essence of umami-rich simplicity that defines both Italian and Asian kitchens-layering fermented bean paste's depth with the brightness of scallions and a whisper of heat from chili. The eggs, cooked to a perfect custard consistency, become a blank canvas for the sauce's salty-sweet harmony, making it a reliable staple for weeknight meals that feel indulgent without effort.
Instructions
- 1
Prepare the sauce by combining the soybean sauce, sesame oil, light soy sauce, and water. Mix well and set it aside. Use more water if you have a relatively powerful high-BTU burner on your stove. Use less if your stove doesn’t get as hot.
- 2
Beat the eggs with Shaoxing wine and white pepper for a couple of minutes to make sure they’re really well-mixed.
- 3
Heat a wok over medium-high heat until it starts to smoke lightly. Add 2 tablespoons of oil to coat the bottom, and add the eggs. Cook until they are just barely cooked through, then remove immediately from the wok.
- 4
Add the remaining tablespoon of oil to the wok (still over medium-high heat), and add the pepper and scallion. Cook for 30 seconds, and add the sauce. Bring to a boil. Add the cooked eggs and cook over high heat for 1-2 minutes, until the eggs and sauce combine and there is no visible liquid.
Ago's Notes
- Adjust salt to taste based on your canned goods.
Let the harmony of flavors guide you-trust the process, savor the richness of the sauce, and let each bite feel like a celebration of care and craft.
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