Chinese Eggs with Soy Bean Sauce
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Scrambled eggs cooked with fermented bean paste, soy sauce, and sesame oil in a wok. Savory, umami-rich, and deeply flavored. A quick Chinese-inspired weeknight dinner served over rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1½ tablespoons soybean sauce or hoisin sauce
- ½ teaspoon sesame oil
- 1 tablespoon light soy sauce
- ¼-⅓ cup water ((depending on how hot your stove gets))
- 5 large eggs
- 1 teaspoon Shaoxing wine
- ¼ teaspoon white pepper
- 3 tablespoons neutral oil ((such as canola, vegetable, or avocado oil; divided))
- ½ cup chopped pepper ((such as spicy long hot peppers, anaheim or serrano pepper, or mild bell pepper))
- 1 scallion ((chopped))
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 5m
- Sodium
- 784mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 307mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 784MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.