1. Heat oil almost to smoking. Break 1 egg gently onto a flat plate, then
slide into the center of the pan. Cook over medium-high heat so that the
bottom browns quickly while the yolk remains soft and semi-liquid. (Cook
the eggs only 1 at a time.) 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.
NOTE: This fried egg gets its name because the folded-over white looks like
a purse, while the yolk inside is like a large golden coin. These eggs are
most easily cooked in a concave pot like a wok, but can be managed in
flat-bottomed pans as well. VARIATION: Omit the salt, pepper and soy sauce.
In step 4, sprinkle each egg with 1 teaspoon oyster sauce.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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