This Chinese Eggs in Puff Pastry recipe is a delicious fusion of flaky pastry and savory breakfast flavors. It features a golden puff pastry crust topped with baked eggs, scallions, sesame seeds, and a flavorful drizzle of soy sauce and chili oil. The five-spice powder brings an aromatic twist that makes each bite truly unique.
Why You’ll Love This Recipe
I love how this dish combines the rich texture of puff pastry with simple yet bold ingredients. The eggs bake perfectly in the puffed-up crust, and the toasted sesame seeds add a satisfying crunch. The soy-chili oil drizzle brings a savory heat that pulls it all together. It’s quick to make, visually impressive, and perfect for sharing.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 sheet puff pastry (14 to 16 ounces), thawed
7 eggs, divided
1 tablespoon water
¼ teaspoon salt
¼ cup toasted sesame seeds
½ teaspoon five-spice powder
¾ cup chopped scallions
1 tablespoon light soy sauce
2 teaspoons chili oil, or more to taste
Directions
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Lightly flour a surface and roll out the puff pastry into a 12×16-inch rectangle (about ⅛ inch thick). Place the pastry on the prepared baking sheet. Fold over the edges to create a ½-inch border all around.
Beat 1 egg with 1 tablespoon of water to make an egg wash. Brush this over the pastry, especially the border. Use a fork to poke holes in the center area of the pastry, and score the edge where the border meets the center with a paring knife.
Sprinkle sesame seeds over the border. Then evenly season the center of the pastry with salt, five-spice powder, and about half of the chopped scallions.
Bake the pastry for 20 to 22 minutes, or until puffed and golden brown.
Remove from the oven and use the back of a spoon to create six indentations spaced evenly across the center. Crack 6 eggs into the indentations.
Return the tray to the oven and bake for another 6 to 10 minutes, depending on how firm I want the egg yolks.
In a small bowl, stir together the soy sauce and chili oil. Once the pastry comes out of the oven, drizzle this mixture evenly over the eggs. Sprinkle with the remaining scallions, slice into 6 pieces, and serve warm.
Servings and timing
This recipe makes 6 servings.
Total time: About 1 hour
Prep time: 30 minutes
Cook time: 30 minutes
Variations
I sometimes substitute the five-spice powder with curry powder or smoked paprika for a different flavor.
If I want to add vegetables, I layer thinly sliced mushrooms or roasted bell peppers under the eggs before the second bake.
For more crunch, I top with toasted pumpkin seeds or chopped roasted peanuts.
I like to make individual servings by cutting the puff pastry into smaller squares and placing one egg on each.
For a runny yolk, I keep baking time to the lower end (6 minutes); for fully set yolks, I go closer to 10.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 2 days. When I’m ready to reheat, I preheat the oven to 350°F (175°C) and bake the slices for about 8–10 minutes until warmed through and crisp. I avoid microwaving since it makes the pastry soggy.
FAQs
What kind of puff pastry should I use?
I use a store-bought puff pastry sheet that weighs between 14 and 16 ounces. Just make sure it’s fully thawed before rolling it out.
Can I add different toppings?
Yes, I often customize with toppings like mushrooms, bell peppers, or different herbs. The scallions can be swapped with chives or parsley.
How do I avoid overcooking the eggs?
I watch closely during the second bake and remove the pastry once the whites are set but the yolks are still jiggly if I want them runny. Residual heat will cook them a little more after baking.
Can this be made ahead of time?
I can prepare the pastry and toppings (up to the point before cracking the eggs) and refrigerate it. Then just before serving, I add the eggs and bake.
Is this dish gluten-free or dairy-free?
Most puff pastry contains gluten, so I use a gluten-free version if needed. Most varieties are dairy-free, but I always check the label to be sure.
Conclusion
Chinese Eggs in Puff Pastry is one of my favorite brunch ideas when I want to serve something that’s both easy and impressive. It’s flaky, savory, and customizable to my taste. Whether I make it for guests or just treat myself, it’s a satisfying and flavorful twist on baked eggs that never disappoints.
Chinese Eggs in Puff Pastry is a savory and visually stunning dish featuring flaky puff pastry topped with baked eggs, scallions, sesame seeds, and a drizzle of soy sauce and chili oil. The five-spice seasoning adds aromatic depth to this impressive brunch or breakfast recipe.
Total Time:1 hour
Yield:6 servings
Ingredients
1 sheet puff pastry (14 to 16 ounces), thawed
7 eggs, divided
1 tablespoon water
¼ teaspoon salt
¼ cup toasted sesame seeds
½ teaspoon five-spice powder
¾ cup chopped scallions
1 tablespoon light soy sauce
2 teaspoons chili oil (or more to taste)
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
On a lightly floured surface, roll out the puff pastry to a 12×16-inch rectangle (about ⅛ inch thick). Place it on the prepared sheet and fold over the edges to create a ½-inch border.
Beat 1 egg with 1 tablespoon water to make an egg wash. Brush over the pastry, especially the border. Poke holes in the center with a fork and score around the edge with a knife.
Sprinkle sesame seeds on the border. Season the center with salt, five-spice powder, and half the chopped scallions.
Bake for 20–22 minutes until golden and puffed.
Remove from oven. Using a spoon, create six indentations across the center and crack 6 eggs into them.
Return to the oven and bake for 6–10 minutes, depending on preferred egg doneness.
Mix soy sauce and chili oil in a small bowl. Drizzle over baked pastry and eggs.
Sprinkle with remaining scallions, slice into 6 portions, and serve warm.
Notes
Use curry powder or smoked paprika instead of five-spice for a different flavor.
Add thinly sliced vegetables like mushrooms or bell peppers under eggs before baking.
Top with toasted nuts or seeds for extra texture.
Make individual portions by cutting puff pastry into smaller squares before assembling.
For runny yolks, bake for less time; for firm yolks, bake longer.
