Crispy skirt eggs from Dumplings and Noodles: Bao, Gyoza, Biang Biang, Ramen--and Everything in Between (page 187) by Pippa Middlehurst

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Notes about this recipe

  • Ganga108 on August 18, 2024

    After not eating eggs for 20++ years, I have recently reintroduced them to my diet (in limited ways) for nutritional reasons. I made this for Sunday breakfast, and it is a winner. I used sweet soy with the soy sauce instead of using sugar, and added my seaweed-and-seed mix for the topping. I also added some Japanese pickled daikon to it (recipe from The Modern Preserver) and it was excellent with the sauce! A fantastic way to start a Sunday. (Depending on your family's appetite and how many eggs they eat for breakfast, the recipe might suit 1 rather than 2. Or add toast or a flaky flatbread, or other accompaniment to serve 2.)

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