Chinese Eggs in Puff Pastry

These Chinese eggs in puff pastry were inspired by Chinese street food.

Ingredients

• 1 (14-16 ounce) sheet puff pastry, thawed
• 7 eggs, divided
• 1 tablespoon water
• 1/4 teaspoon salt
• 1/4 cup toasted sesame seeds
• 1/2 teaspoon five-spice powder
• 3/4 cup chopped scallion
• 1 tablespoon light soy sauce
• 2 teaspoons chili oil, or to taste

Directions

1. Gather all ingredients and preheat the oven to 400 degrees F (200 degrees C).
   Line a baking sheet with parchment paper.
2. Lightly flour your work surface. Roll out puff pastry sheet into a 12x16-inch rectangle using a rolling pin,
   about ⅛ inch thin. Transfer the dough to the prepared baking sheet
   and fold over the edges to form a ½-inch wide crust.
3. Beat 1 egg with 1 tablespoon of water to make an egg wash.
   Brush 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.
4. Sprinkle sesame seeds liberally over the crust.
   then sprinkle 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.
5. Pre-bake puff pastry in the preheated oven until puffed up and lightly browned,
   20 to 22 minutes. Remove from the oven and use a spoon to make 6 indentations
   into the pastry evenly spaced apart. Crack an egg into each indentation.
6. Bake puff pastry and eggs for an additional 6 to 10 minutes,
   depending on how runny or firm you like your yolks.
   Keep in mind, they will continue to cook a bit after you take them out of the oven.
7. Mix soy sauce and chili oil, and drizzle evenly over the eggs.
   Top with the remaining scallions, cut into 6 pieces, and serve!