Soy Scrambled Eggs
Soy Scrambled Eggs topped with shallots, coriander, Kewpie, and Sriracha.
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Servings: 1 person
Calories: 250kcal
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.
Video
Nutrition
Calories: 250kcal | Carbohydrates: 14g | Protein: 15g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 334mg | Sodium: 1397mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 109mg | Iron: 3mg