Sweet-and-Sour Sun-Style Mini Eggs
Translated from French, the language of the reel.
Ms Shi and Mr He cooked this in an Instagram reel, in French. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Camille Bonnet on SeeMeCook
Hard-boiled eggs cut into quarters, coated in a sweet-and-sour sauce and served over a bowl of hot, fluffy rice. The sauce quantities are not visible in the source and have therefore been estimated.
- Time
- 30 minutes
- Equipment
- Stovetop
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, sesame, eggs, soy, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 300 g
- 14 g
- 50 g
- 30 g
- 30 g
- 25 g
- 3 g
- 45 g
- 480 g
- 15 g
- 3 g
Weights are estimates. Together, the ingredients weigh about 990 g before cooking, which is about 330 g per serving.
Steps
Cook 6 eggs until hard-boiled, about 9 to 11 minutes after the water returns to a boil. Cool them in cold water, then peel them carefully.
Cut each egg into 4 quarters. You will have 24 small, sun-shaped pieces.
In a bowl, whisk the ketchup, soy sauce, rice vinegar, sugar, cornstarch, and water until smooth.
Heat the vegetable oil in a large skillet over medium heat. Add the egg quarters and gently brown them, turning them carefully to color several sides without breaking the yolks.
Pour the sweet-and-sour sauce into the skillet. Stir gently and simmer for 2 to 3 minutes, until the sauce thickens and coats the eggs.
Divide the hot white rice among three bowls. Place the sauce-coated eggs on top.
Sprinkle with sliced green onions and sesame seeds, then serve immediately.
Notes
The description and transcription confirm 6 eggs, hard-boiling them, cooling them in cold water, cutting them into quarters, and serving them with a sweet-and-sour sauce over hot rice. The complete sauce recipe is not provided in the visible materials; its ingredients and quantities are culinary estimates. Store leftovers in the refrigerator for up to 2 days and reheat gently.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 462
- Protein
- 18 g
- Carbs
- 61 g
- Fat
- 15 g
- Fiber
- 2 g
Where the calories come from
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