RECIPES
Scallion Scrambled Eggs in Dumpling Cups
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Jackie Newgent
- PREP
- 10 m
- COOK
- 18 m
- TOTAL
- 28 m
Dumpling wrappers make the loveliest little cups, kind of like tiny, fluted pastry crusts. The secret to this nonstandard use of dumpling wrappers is using a standard muffin tray upside down. Each bite of these cups is a flavor bomb of umami.
INGREDIENTS
SERVES 2
- 12 wrappers Wanton Wrapper
- 5 Free Range Large Eggs
- 1/8 tsp Sea Salt
- 1 Peppers, hot chili, red, raw
- 2 medium scallions
- 2 tsp Grapeseed Oil
- 1 1/2 tbsp Black Roasted Sesame Seed
- 1 tbsp Tamari Soy Sauce
DIRECTIONS
1
Preheat oven to 350°F.
2
Spritz both sides of the dumpling wrappers with cooking spray.
3
Form dumpling wrappers over the 12 cups of an upside-down regular muffin tray to form flat cups with wavy (fluted) rims.
4
Bake until golden brown and crisp, about 12 minutes. Transfer dumpling cups to a cooling rack. (Note: This can be done in advance; store in sealed container.)
5
In a large bowl, whisk together the eggs and salt. Set aside.
6
Extra thinly slice the red hot pepper. Set aside. (Note: Wear culinary gloves, if desired.)
7
Heat oil in a large stick-resistant skillet over medium. Add scallions and sauté until softened, about 3 minutes.
8
Add eggs and cook while folding gently only as needed until eggs are no longer runny, about 2 to 2 1/2 minutes. (Note: Do not vigorously scramble eggs for best results.)
9
Transfer scrambled eggs among the crisp dumpling cups. Sprinkle with sesame seeds, garnish with hot pepper, and serve immediately with tamari soy sauce on the side.
