November 21st, 2024
Recipes
Kimchi Scrambled Eggs
Valentina P
- Difficulty
•
- Time 10"
Fluffy scrambled eggs with melty cheddar cheese and spicy kimchi. Easy and tasty.
How To MakeDiet Type: Low-carb
Shopping List
- 3 eggs
- 1/4 cup kimchi, drained and chopped
- 3 tablespoons shredded cheddar (dairy or non-dairy)
- 2 tablespoons butter (dairy or non-dairy)
- sriracha (optional)
- salt, to taste
Instructions
- Step 1: For a video reference of the scrambled egg technique, check out this video.
- Step 2: Whisk the eggs in a small bowl so that no whites remain at all. Set aside. Melt the butter in a medium sized non-stick skillet over medium heat. The butter should lightly coat the whole pan.
- Step 3: Add the eggs to the warm butter. Watch for the edges of the eggs to barely start to set, and then use a rubber spatula to gently push the edges towards the center of the pan. Don't flip the curds over, just keep pushing them into the center and allow the uncooked egg to flow into the spaces.
- Step 4: As the eggs thicken, sprinkle in the cheese and kimchi. Continue using the spatula to push the curds in. Once the eggs begin to hold their shape, but are still creamy, take the pan off the heat. Gently fold the eggs over to cook the interior, but don't stir it much or you will lose the nice fluffiness. Avoid browning the eggs - the residual heat of the pan will continue to cook the eggs without over-cooking them. This entire process should take 2 to 3 minutes or less.
- Serve: Slide the eggs onto a plate and top with optional hot sauce and salt. Enjoy.
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.
What you should eat next
Kimchi Scrambled Eggs
PT10M 3 eggs 1/4 cup kimchi, drained and chopped 3 tablespoons shredded cheddar (dairy or non-dairy) 2 tablespoons butter (dairy or non-dairy) sriracha (optional) salt, to taste Gluten Free Low-Carb 1 Servings
Ingredients:
