These kimchi scrambled eggs make a quick and easy midweek meal. You'll need 10 minutes and only a few simple ingredients. Serve kimchi eggs for a quick dinner on white rice or breakfast on toasted sourdough bread.
Servings1
Equipment
- Small nonstick skillet
Ingredients
- 2 large eggs
- 1 teaspoon sesame oil
- 1 teaspoon water
- 1 tablespoon butter
- ¼ packed cup kimchi* , without kimchi juice, cut into bite-size pieces
Garnish
- ½ tablespoon toasted sesame seeds
- sliced green onion , green parts only
- salt flakes and black pepper , to taste
To Serve (Optional)
- Toasted sourdough bread or steamed white rice
Instructions
- Whisk together the eggs, sesame oil, and water until well combined.
- Place a small non-stick pan over low heat and add the butter. As soon as it starts to melt, swirl it around the pan to coat.
- Grab your spatula and pour the egg mixture into the pan. Keep stirring the eggs until the butter is melted and mixed into the eggs. Let it sit undisturbed until the edges start to set and steam rises from the eggs – about 1 minute. Use the spatula to fold the almost-set eggs from the outer edge of the pan to the centre. Gently stir to coat the cooked curds with the raw egg – so that you end up with silky large egg curds.
- Move the almost-cooked eggs to one side of the pan and add the kimchi on the other side in an even layer to heat through for about 30 seconds. Now, gently mix the kimchi into the eggs. Cook until the eggs are set to your liking. I like my scramble soft and silky, so I only cook it for another 30 seconds.
- Remove from the heat and immediately serve the kimchi scrambled eggs warm on buttered sourdough toast or steamed white rice. Garnish with toasted sesame seeds and sliced green onions. Sprinkle with salt flakes and freshly ground black pepper to taste.
Notes
- Kimchi: This Korean staple is a spicy fermented cabbage condiment. You'll find it in large grocery stores or Asian markets, but it's also a fun fermentation project. If you really love kimchi, you can double the amount used in the recipe – I often do.
- Soy sauce: I also tested this recipe with a teaspoon of soy sauce added to the eggs instead of water. While the flavour is great, I don't love the brown colour. But feel free to experiment with adding soy sauce, tamari or coconut aminos!
- Serving size: This recipe makes a single serving because it's a ridiculously easy meal I crave when I'm home alone. But, it can easily be doubled or even tripled using a large non-stick pan.