Chinese Egg Puff Pastry

5 from 5 votes

Chinese Eggs in Puff Pastry is a unique, impressive breakfast recipe that’s easy to make (for yourself or a crowd), stunning, and very tasty!

Prep Time15

Cook Time30

Total Time45

Course: Breakfast

Cuisine: Chinese Fusion

Servings:

Calories: 461kcal

Author: Kaitlin

14-16 ounces puff pastry dough (thawed; all-butter puff pastry preferred; see our rough puff pastry recipe)
7 eggs (divided)
1 tablespoon water
2 tablespoons toasted sesame seeds
¼ teaspoon salt
½ teaspoon five spice powder
¾ cup chopped scallion
1 tablespoon light soy sauce
2 teaspoons chili oil (or to taste)

Preheat the oven to 400°F/200°C. On a lightly floured surface, use a rolling pin to roll the dough out into a rectangle roughly 12x16 inches (30x40 cm) in size. It should be about 5mm thick.
Transfer the dough to a baking sheet lined with parchment paper, and fold over the edges to form a ½-inch (1.25cm) wide crust.
Beat one egg with 1 tablespoon of water to make an egg wash. Brush the egg wash onto the puff pastry to help the sesame seeds and scallions adhere. Use a fork to poke holes all over the middle of the puff pastry. Score the inner edge of the crust with a paring knife.
Sprinkle the sesame seeds liberally over the crust, then sprinkle the salt and five spice powder evenly over the center of the puff pastry. Follow with a little over half of the scallions.
Bake the puff pastry for 20-22 minutes. Remove from the oven and use a spoon to make six indentations in the pastry. Crack the remaining 6 eggs, 1 in each indentation. Bake for another 6-10 minutes, depending on how runny/firm you like your yolks. Keep in mind, they will continue to cook a bit after you take them out of the oven.
Mix the soy sauce and the chili oil, and drizzle it evenly over the eggs. Top with the remaining scallions, cut into six pieces, and serve!