in Recipes

Asian scrambled eggs

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Ingredients for 2 servings:

  • 5 eggs
  • 1 tsp coconut oil
  • 2 spring onions or 1 regular onion
  • 1 cm ginger
  • 1 handful of coriander leaves, fresh
  • 1 tbsp soy sauce
  • ½ Thai chili pepper(s), red
  • Lemon juice or lime juice

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 10 minutes

Dice the spring onion. Finely chop the ginger. Slice the chili into thin rings. Roughly chop the coriander. Heat the coconut oil in a small pan. Sauté the onion and ginger until translucent. Reduce the heat and crack the eggs into the pan. Do not stir them thoroughly. Add the coriander, chili, soy sauce, and a little lemon juice. Reduce the heat to level 2. Do not stir at first. Wait a moment. Then mix thoroughly and increase the heat to level 6. This will ensure the fluffiest scrambled eggs.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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