Chinese Eggs in Puff Pastry: A Refined Take on Street Food Elegance
Inspired by Chinese street food, this recipe transforms simple ingredients into a savory, flaky breakfast or brunch centerpiece.
Some of the best breakfasts in China aren’t just bowls of noodles or congee—they’re flaky, golden pastries layered with bold flavors. This recipe for Chinese eggs in puff pastry takes that same inspiration and delivers it in an easy sheet-pan format. The result? Buttery pastry topped with sesame seeds, scallions, warm spices, and perfectly baked eggs, finished with a drizzle of soy sauce and chili oil for a savory, umami-packed finish.
Whether you’re looking for a unique brunch dish or an easy way to bring Chinese street food flavors to your table, this recipe is a must-try.
Chinese Eggs in Puff Pastry
Chinese Eggs in Puff Pastry bring together buttery, flaky layers and savory Asian flavors. Crisp pastry is seasoned with five-spice, sesame seeds, and scallions, then topped with baked eggs and finished with soy-chili drizzle—an elegant, flavorful dish perfect for breakfast, brunch, or entertaining with a touch of street food charm.
Ingredients (Serves 6)
- 1 sheet puff pastry (14–16 oz), thawed
- 7 large eggs, divided
- 1 tablespoon water
- ¼ teaspoon salt
- ¼ teaspoon five-spice powder
- ¼ cup toasted sesame seeds
- ¾ cup scallions, finely chopped
- 1 tablespoon light soy sauce
- 2 teaspoons chili oil (or to taste)
Instructions for making Chinese Eggs in Puff Pastry
Step 1 – Prepare the pastry base
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. On a lightly floured surface, roll puff pastry into a 12×16-inch rectangle, about ⅛ inch thick. Transfer to the prepared sheet and fold edges inward to create a ½-inch border.
Step 2 – Season and pre-bake
Whisk 1 egg with water to make an egg wash. Brush over the pastry, then prick the center all over with a fork. Score along the inside edge of the crust with a paring knife. Sprinkle sesame seeds over the border. Season the center with salt, five-spice powder, and half the scallions. Bake for 20–22 minutes, until puffed and lightly golden.
Step 3 – Add the eggs
Remove pastry from the oven. Using a spoon, make six shallow wells across the pastry. Crack one egg into each well. Return to the oven and bake for another 6–10 minutes, depending on how runny or set you prefer your yolks. Remember: eggs will continue to cook slightly after baking.
Step 4 – Garnish and serve
In a small bowl, combine soy sauce and chili oil. Drizzle over the baked eggs, then finish with the remaining scallions. Slice into six portions and serve warm.
Nutrition (per serving)
- Calories: 554
- Fat: 39g
- Carbohydrates: 38g
- Protein: 14g
- Sodium: 547mg
Cook & Prep Times
Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 6
Serving of Chinese Eggs in Puff Pastry
This dish pairs beautifully with fresh fruit, hot tea, or a light side salad. For an extra kick, serve with additional chili oil on the side. Golden, flaky puff pastry squares cradle perfectly baked eggs with soft, runny yolks, topped with sesame seeds, scallions, and a drizzle of soy-chili sauce. Each slice is crisp, savory, and aromatic, making it ideal for breakfast, brunch, or as a shareable dish that feels both comforting and beautifully elegant.
The Bottom Line
Chinese Eggs in Puff Pastry are the perfect example of how simple ingredients can create something truly memorable. This dish blends the buttery, flaky layers of pastry with the bold flavors of Chinese seasonings and the richness of baked eggs, finished with a drizzle of soy sauce and chili oil for balance. It’s approachable enough for a weekday breakfast yet impressive enough for a weekend brunch spread. Whether you serve it as a centerpiece for family gatherings or enjoy it quietly with a cup of tea, it delivers comfort, flavor, and a touch of culinary elegance every time.
