Asian Coin Purse Eggs
|Chinese parsley||1 Teaspoon|
|Soy sauce||1 Teaspoon|
1. Follow steps 1 and 2 above. Then sprinkle the egg lightly with salt and pepper.
2. As soon as its edge begins to brown slightly and while the whites are still moist, flip one half of the egg over with a spatula and fold it to form a half-moon shape. Immediately press the edges lightly together with the spatula to seal, so it can hold this shape. (The still-soft egg white will act as an adhesive.)
3. Cook over medium heat until the bottom surface is a rich golden. Turn over and brown the other side.
4. Remove and keep warm until all the eggs are done. Sprinkle lightly with soy sauce. Garnish with Chinese parsley and serve on a platter or over rice.