ASIAN SCRAMBLED EGGS
Make and share this Asian Scrambled Eggs recipe from Food.com.
Provided by KateL
Categories Breakfast
Time 30m
Yield 1 serving(s)
Number Of Ingredients 10
Steps:
- In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
- After a couple of minutes, add mushrooms, snow peas, and pepper.
- Stirfry until mushrooms start to brown, and lose most of their moisture.
- Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
- Remove vegetables from skillet.
- Add the remaining oil, then eggs.
- When eggs start to bubble around the edges, stir them with a spatula until scrambled.
- Just before eggs are completely cooked, add vegetables and mix thoroughly.
- Serve warm, with remaining soy sauce drizzled over top after cooking.
Nutrition Facts : Calories 212.3, Fat 9.8, SaturatedFat 2.4, Cholesterol 186, Sodium 512, Carbohydrate 10.8, Fiber 2.8, Sugar 4.8, Protein 20.4
ASIAN SCOTCH EGGS
Provided by Molly Yeh
Time 45m
Yield 4 Scotch eggs
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil. Carefully lower in 4 of the eggs and boil for 5 minutes (this is for a runny yolk; if you want it firmer, add a bit of time). While they're boiling, prepare a large ice bath. When 5 minutes is up, immediately place the eggs in the ice bath.
- In a large bowl, combine the chicken, rice vinegar, soy sauce, sugar, black pepper, scallions and 1 teaspoon of the ginger.
- In 3 smaller bowls, set up your breading station. In the first bowl, combine the flour, 1/4 teaspoon ginger, 1 teaspoon salt and black pepper to taste. In the second, whip up the remaining 2 eggs with a splash of water. In the third bowl, combine the panko, some black pepper and the remaining 1 teaspoon salt and 1/4 teaspoon ginger.
- Working with wet hands, divide the chicken mixture in 4 parts. Place them on separate squares of parchment paper and flatten out into circles, about 1/2-inch thick. Peel the eggs, coat them in the flour mix and then wrap each in the chicken mix. It helps if you fold up the parchment paper to help the chicken onto the egg.
- Once the egg is fully encased in the meat, coat it in the flour mix, then the egg mix and then the panko mix. Place back on the parchment and hold in the freezer until the rest of the eggs are ready to go.
- Fill a large pot with 3 to 4 inches of oil and heat it to 350 degrees F. Fry the Scotch eggs until golden brown and cooked through, 5 to 6 minutes. Enjoy!
INDIAN SCRAMBLED EGGS
This Indian-flavored version of scrambled eggs isn't full of dairy and fat. Some simple vegetables and seasonings make your morning scrambled eggs a sure delight! Serve with toast or chapati bread.
Provided by Neha
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 20m
Yield 1
Number Of Ingredients 11
Steps:
- Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
- Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
- Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.
Nutrition Facts : Calories 297.8 calories, Carbohydrate 17 g, Cholesterol 372 mg, Fat 19.8 g, Fiber 3.9 g, Protein 15.4 g, SaturatedFat 4.1 g, Sodium 746.4 mg, Sugar 8.8 g
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