This Chinese Egg Puff Pastry is a unique, delectable breakfast recipe that’s easy to whip up (for yourself or a crowd), looks stunning, and tastes even better!
Chinese People Love Flaky Pastries & Pancakes (Who Doesn’t?)
Did you know that some of the best breakfast items in China are flaky pastries and layered pancakes? Sure, you know scallion pancakes, but flaky doughs with savory flavors have been some of our favorite Chinese street food eats over the years.
There’s shaobing, which is a sesame studded layered flatbread, savory mooncakes (like our Shanghai Savory Mooncakes (xian rou yue bing), and various dim sum pastries like Roast Pork Puffs and Egg Tarts.
That’s the inspiration behind this quick sheetpan breakfast recipe for Chinese eggs in puff pastry! A bed of flaky pastry, seasoned with salt, five spice powder, and scallions, studded with sesame seeds and topped with eggs. It all gets baked in the oven until the eggs are still a little runny.
Next, we drizzle it all with soy sauce and chili oil. Top it off with more scallions, and it is a winner. When we photographed this recipe, we all gobbled it up and spoiled our dinner!
This recipe is easy enough to make for just yourself or for a group of guests! No standing at the stove frying individual eggs, or worrying about getting your scrambled eggs perfect. Just bake everything in the oven all together. Slice up your pastry, and each person gets a lovely individual piece of flaky dough with a perfectly jammy egg on top.
All About Chinese Street Food Breakfast
A few years ago, we shared this tour of Shanghai breakfast street foods! Take a look and see all things flaky, doughy, and pork-filled, with plenty of scallions and sesame seeds. Apologies in advance if reading it makes you very very hungry.
A New Twist on Eggs in Puff Pastry
Eggs baked in puff pastry as a concept is nothing new. You might have seen it with cheese, ham, tomatoes, and the like. If you wanted to add a few pieces of diced ham here, by all means. If you have time, try making our Easy Puff pastry recipe and you may never buy it again.
Want to add a little doubanjiang (spicy bean paste) a la jian bing to the sauce you drizzle over the top? Go for it. (Just watch your salt levels!) This is a recipe that’s easy to customize!
Watch on YouTube!
See for yourself how easy this recipe is to make in our quick video!
Chinese Egg Puff Pastry Recipe Instructions
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 12×16 inches (30×40 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. (Sprinkle from higher up to make sure it’s evenly distributed.) 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!
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Recipe
Chinese Egg Puff Pastry
Ingredients
- 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)
Instructions
- 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 12×16 inches (30×40 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!
