As I turned the eggs onto themselves, I imagined future versions of them as mini egg tacos stuffed with a pinch of shredded cheese or a dab of salsa. The resulting half-moon eggs were very cute especially when you think of them as mini egg tacos. For a moment, I considered leaving the sugar out of the sauce which is just the sort of thing I would normally do. But, since I’ve been on a mission to learn from Irene Kuo and gain some understanding of Chinese cuisine, I stuck to the exact instructions. The sugar mitigated the vinegar’s acidity and was balanced by the soy sauce. The sauce is poured into the hot pan just as the eggs have finished cooking, the heat is turned off, and a lid is placed on the pan. You shake the pan as it sizzles, and the sauce thickens just a bit as it swirls around the eggs. The process was so simple I really couldn’t have failed. I need to learn a few more dishes to create a complete Chinese brunch, but the pocket eggs were a success.