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Rice-Stealing Gongjin Burst Eggs
Everyone online raves about how delicious this is, so I decided to give it a try. The ingredients are simple—just note that I didn’t use dark soy sauce; regular light soy sauce alone gives it enough depth of color. If you prefer milder flavors, feel free to reduce the amount of sauce. A delicious Rice-Stealing […]
- Prep
- 6m
- Cook
- 10m
- Total
- 16m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Rice-Stealing Gongjin Burst Eggs
| Ingredient | Amount |
|---|---|
| eggs | 5 as needed |
| sugar | 1 as needed |
| light soy sauce | 2 as needed |
| ketchup | 1 as needed |
| aged vinegar | 1 as needed |
- eggs5 as needed
- sugar1 as needed
- light soy sauce2 as needed
- ketchup1 as needed
- aged vinegar1 as needed
Cooking StepsHow to cook Rice-Stealing Gongjin Burst Eggs step by step
-
Step 1Prepare the ingredients.
-
Step 2Add oil to the pan (if using a non-stick pan, start with cold pan and cold oil).
-
Step 3Add garlic and eggs to the pan.
-
Step 4When the edges start to brown slightly, pour in the sauce mixture.
-
Step 5Cover with a lid and reduce the sauce over medium-high heat. If you prefer the yolks more set, simmer for an extra 2 minutes; if you like runny yolks, 2 minutes is enough. Adjust based on your own stove heat.
-
Step 6Finished dish — it really goes great with rice! Personally I eat very light, so I found it a bit too salty and sweet. You can halve the sugar, ketchup, and soy sauce if you prefer a milder flavor.
Rice-Stealing Gongjin Burst Eggs
Everyone online raves about how delicious this is, so I decided to give it a try. The ingredients are simple—just note that I didn’t use dark soy sauce; regular light soy sauce alone gives it enough depth of color. If you prefer milder flavors, feel free to reduce the amount of sauce. A delicious Rice-Stealing […]
Ingredients
- 5 as needed eggs
- 1 as needed sugar
- 2 as needed light soy sauce
- 1 as needed ketchup
- 1 as needed aged vinegar
Instructions
-
Prepare the ingredients.
-
Add oil to the pan (if using a non-stick pan, start with cold pan and cold oil).
-
Add garlic and eggs to the pan.
-
When the edges start to brown slightly, pour in the sauce mixture.
-
Cover with a lid and reduce the sauce over medium-high heat. If you prefer the yolks more set, simmer for an extra 2 minutes; if you like runny yolks, 2 minutes is enough. Adjust based on your own stove heat.
-
Finished dish — it really goes great with rice! Personally I eat very light, so I found it a bit too salty and sweet. You can halve the sugar, ketchup, and soy sauce if you prefer a milder flavor.
