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    You are in: Home / Recipes / Chinese Coin-Purse Eggs With Ginger Spinach Recipe
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    Chinese Coin-Purse Eggs With Ginger Spinach

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Hey Jude's Note:

    This is a quick, easy and fun recipe that's good for a brunch or even lunch or dinner.

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    Ingredients:

    Servings:

    Units: US | Metric

    Ginger Spinach

    Coin-Purse Eggs

    Directions:

    1. 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. 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. 3
      Coin-Purse Eggs: Heat a large nonstick skillet over high heat. Add the oil, swirling to coat the bottom of the pan.
    4. 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. 5
      Arrange the hot fried eggs on top of the ginger spinach and serve immediately.
    6. 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.

    Ratings & Reviews:

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    Nutritional Facts for Chinese Coin-Purse Eggs With Ginger Spinach

    Serving Size: 1 (183 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 229.3
     
    Calories from Fat 160
    70%
    Total Fat 17.8 g
    27%
    Saturated Fat 3.4 g
    17%
    Cholesterol 211.5 mg
    70%
    Sodium 244.8 mg
    10%
    Total Carbohydrate 5.8 g
    1%
    Dietary Fiber 2.5 g
    10%
    Sugars 1.0 g
    4%
    Protein 9.8 g
    19%

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