Roasted Eggs with Bean Sprout

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

   Tip: A preheated oven ensures even cooking of the eggs.

2. 2

   Toss the bean sprouts with 1.5 tablespoons of sesame oil, salt, and white pepper. Spread them evenly across the prepared baking sheet in a single layer.

   Tip: Spread the sprouts in one layer so they crisp up rather than steam.

3. 3

   Roast the bean sprouts for 10 minutes until they begin to turn golden and crispy at the edges.

   Tip: Stir halfway through roasting for even browning.

4. 4

   Make four small nests in the bean sprouts. Carefully crack one egg into each nest, keeping the yolks intact.

   Tip: Create the nests gently to avoid breaking the delicate sprouts.

5. 5

   Return the baking sheet to the oven and roast for 10-12 minutes until the egg whites are set but the yolks remain slightly runny.

   Tip: Cook time depends on your oven; check at 10 minutes for desired doneness.

6. 6

   While the eggs roast, combine minced garlic, ginger, and remaining 1.5 tablespoons sesame oil in a small pan over medium-low heat. Toast until fragrant, about 2 minutes, then remove from heat.

   Tip: Don't let the garlic brown or it will taste bitter.

7. 7

   Stir the soy sauce and rice vinegar into the garlic oil mixture.

   Tip: This creates a flavorful drizzle for your roasted eggs.

8. 8

   Remove the roasted eggs and bean sprouts from the oven. Drizzle the garlic-soy mixture over the top, then garnish with green onions, cilantro, and chili flakes if desired.

   Tip: Serve immediately while the eggs are warm and the sprouts are still crispy.