Asian-Style Scrambled Eggs with Spring Onion
These scrambled eggs get a savoury lift from soy sauce and sesame oil, with ginger and spring onion fried off first. Get the wok properly hot before the eggs go in so they puff up rather than stew. They cook in under a minute, so have your rice or toast ready.
Ingredients
Makes 4 servings
- 12 eggs
- 120g Spring onions
- 32ml Soy sauce
- 20ml Sesame oil
- 32ml Vegetable oil
- White pepper, to taste
- 16g Ginger
Method
- Whisk eggs with soy sauce and white pepper until frothy.
- Heat vegetable oil in a wok over high heat until smoking. Add grated ginger and the white parts of spring onion, toss for 20 seconds.
- Pour in eggs and scramble quickly in large folds over high heat — the eggs should set fast. Remove from heat while still slightly moist.
- Drizzle with sesame oil, scatter the green spring onion tops, season to taste and serve over steamed rice.
Nutrition
Per serving: 342 kcal · 20.9g protein · 5.2g carbs · 26.3g fat