Elevate your breakfast game with these quick and flavorful Soy Scrambled Eggs. Ready in just 5 minutes, this dish transforms traditional scrambled eggs into a savory delight infused with rich soy sauce. It’s topped with aromatic shallots, fresh coriander, creamy Kewpie mayo, and a hint of spicy Sriracha. It’s the ultimate umami experience that will leave your taste buds craving more.
On the very rare occasions that I am not cooking for my family and only have to cook for myself, these Soy Scrambled Eggs are often a go to dish for me. They are so quick and easy, you can have them ready in 5 minutes. They are packed full of flavour.
Why You’ll Love These Soy Scrambled Eggs
- Quick & Easy: Perfect for busy mornings or a speedy meal, these scrambled eggs come together in no time.
- Flavor-Packed: The combination of soy sauce, shallots, coriander, Kewpie mayo, and Sriracha creates a harmonious blend of savoury, fresh, creamy, and spicy elements.
- Versatile: Ideal for breakfast, brunch, or even a light dinner.
Tips for making Soy Scrambled Eggs
- Egg Consistency: For creamier scrambled eggs, cook them over low heat and stir continuously.
- Variations: Feel free to add other toppings like sesame seeds or a squeeze of lime for extra flavor.
- Serving Suggestion: Pair with a side of sautéed greens or avocado slices for a more substantial meal.
Whether you’re craving a satisfying breakfast or a standout addition to your brunch spread, these Soy Sauce Eggs are sure to impress. They’re also great for a “Lazy Girl Dinner”. They’re quick and easy to make, yet they boast complex flavours that will leave you feeling satisfied.
So don’t settle for boring scrambled eggs when you can elevate them to new heights with just a few simple ingredients. Try these delicious Soy Scrambled Eggs instead. You won’t be disappointed!
Happy Cooking!
Looking for more hassle free meal ideas? Check out our Quick and Easy Recipes
Soy Scrambled Eggs
Equipment
- 1 wok, fry pan or skillet
Ingredients
- 2 eggs large
- 1 tbsp soy sauce
- ½ tsp butter
- 1 tsp sriracha sauce
- 1 tsp kewpie mayo
- 1 tsp shallots (finely chopped) green ones
- 1 tbsp coriander leaves cilantro
- 1 tsp fried shallots
- 1 piece white bread toasted
Instructions
- Whisk the eggs and soy sauce together until well combined.
- Heat wok to medium heat, then add the butter.
- Once the butter is melted and the wok is hot, pour in the beaten eggs. Let them sit for a few seconds until they start to set around the edges.
- Using a spatula, gently push the eggs from the edges towards the centre of the wok, allowing the uncooked eggs to flow to the edges. Continue gently stirring and pushing the eggs around the wok until they are mostly set but still slightly runny.
- Remove the eggs from the wok immediately and place on a buttered piece of toast.
- Top the eggs with Sriracha and Kewpie (not too much, you only need a little drizzle), then top with coriander, green shallots and fried shallots. Enjoy immediately.