Try Chinese eggs in puff pastry for a tasty twist. A simple and flaky dish with soft eggs wrapped in golden, buttery pastry.

thewoksoflife

Chinese Eggs in Puff Pastry is a delicious and easy dish that combines soft, seasoned eggs with flaky, golden pastry. It’s perfect for breakfast, snacks, or even parties. The rich taste of eggs wrapped in light, buttery pastry makes every bite comforting and full of flavor.

Chinese Eggs in Puff Pastry

allrecipes

Ingredients

• 1 (14-16-ounce) sheet puff pastry, thawed
• 1 tablespoon water
• 1/4 cup toasted sesame seeds
• 3/4 cup chopped scallion
• 1 tablespoon light soy sauce
• 1/2 teaspoon five-spice powder
• 1/4 teaspoon salt
• 2 teaspoons chili oil, or to taste
• 7 eggs, divided

Directions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Lightly flour your work surface. Roll out the puff pastry into a 12×16-inch rectangle, about ⅛ inch thick. Place it on the baking sheet and fold the edges over to make a small crust about ½ inch wide.
3. Beat one egg with one tablespoon of water to make an egg wash. Brush it over the puff pastry so the sesame seeds and scallions stick. Use a fork to poke small holes all over the center of the pastry, then lightly score the inner edge with a knife.
4. Sprinkle sesame seeds over the crust. Add salt and five-spice powder evenly over the center, then scatter a little more than half of the scallions on top.
5. Bake the puff pastry for 20 to 22 minutes, until it puffs up and turns light golden. Take it out and use a spoon to make 6 small dents. Crack one egg into each dent.
6. Bake again for 6 to 10 minutes, depending on how soft or firm you like the yolks. Remember, they will keep cooking slightly after you remove the tray from the oven.
7. Mix soy sauce and chili oil together and drizzle over the baked eggs. Top with the rest of the scallions, cut into 6 pieces, and serve warm.