Meat-filled Egg Triangles

Growing up, I loved my mom's jin dan gok (pan fried egg triangles) which are mini omelettes with a filling of ground meat, usually pork. My MIL used to cook a soupy version of egg triangles with veggies for her MIL who didn't have much teeth power left. I prefer the dry version which is tastier.


According to Hub, his mom's soupy egg triangles dish is a simplified version of a fancy Shanghainese casserole of many kinds of meat and seafood. In the pot of goodies in this photo, the egg triangles were made into egg rolls (on the left of the pot).

The minced meat can be cooked beforehand and just before serving, fry the omelettes so that they get to the table piping hot. You can douse some dark soy sauce over. Goes very well with rice and kids especially will love this. I'm thinking as I write this, that for extra flavor, you can add finely chopped preserved veg (tung choy) or preserved radish (chai por) or chives or spring onions to the meat when frying.  In fact, feel free to add some green peas or corn if that's one way to make the kids eat more veg.

Meat-filled Egg Triangles
4 eggs
3/4 to 1 cup ground meat (pork or chicken)
salt & white pepper
oil for frying

1. Add a pinch of salt and some white pepper to the eggs and beat well.  Season the meat with a pinch of salt and white pepper. A few drops of light soy sauce and sesame oil can also be added if like.

2. Put 1/2 T veg oil into a frying pan or wok and fry the meat at low heat, stirring well to break up and separate the meat, until cooked. If you want a moist mince, mix 1/2 cornflour and 2 T water and stir into the meat, stir-frying for 20 seconds more for the cornflour to cook. Remove and cool.

3. Heat up a clean wok or frying pan and add 1/2 T oil. Pour in 2 T of the beaten egg and when the edges begin to bubble and cook, swirl the pan or wok to spread the egg into a wider circle, like a thin crepe.

4. Quickly put 1 T (put more if you like the triangle to puff up) of the cooked meat on one side of the egg crepe and use a spatula or ladle to flip the other half of the egg crepe over to cover the meat, so the egg crepe is now a semi-circle. Fry the other side too until lightly golden. Remove and repeat with remaining egg and meat. Serve hot with rice.

5. Cooking with veg: Put some oil in the wok and fry the veg. Add some salt and 1 cup chicken stock to the veg, slip the fried egg triangles onto the veg, digging the veg apart so that the egg triangles are immersed in the liquid. Cover and simmer 2 minutes. If there's too much liquid, put the fire on full blast to reduce the liquid. Dish onto a plate and serve immediately.