Asian Style Scrambled Eggs

Prep Time
Cook Time
Ready In

"This recipe is from Australian Eggs, and is a tasty high protein, low carb breakfast. This would go well with some toast on the side and I think it could be served anytime. Tips: Increase the protein in this recipe by replacing the 2 egg whites with one extra egg."

Original is 2 servings


  • Serving Size: 1 (394.9 g)
  • Calories 373.9
  • Total Fat - 23.4 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 904 mg
  • Sodium - 380 mg
  • Total Carbohydrate - 6.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 4.3 g
  • Protein - 32.5 g
  • Calcium - 217.5 mg
  • Iron - 5.4 mg
  • Vitamin C - 34.8 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Whisk the eggs and egg whites together in a bowl & season to your taste.

Step 2

Spray a medium non-stick frying pan with oil spray to grease & heat over medium-low heat; add the bok choy and 1 tablespoon water.

Step 3

Cook bok choy until vibrant and almost tender & transfer to a plate.

Step 4

Add the green onions, ginger and chili to pan; cook, stirring, for 1 minute or until tender.

Step 5

Add the egg mixture to pan and swirl to coat pan base; cook without stirring for 30 seconds.

Step 6

Using a wide spatula, push the set eggs around the outer edge towards the center of the pan, tilting pan to allow the uncooked eggs to run over the base.

Step 7

Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset; remove from the heat.

Step 8

Add bok choy and serve with a drizzle of oyster sauce


No special items needed.

1 Reviews


We sure enjoyed this Asian take on scrambled eggs! Served it with home fries and onions. Did use 3 whole eggs which was perfect for us. I chopped up the bok choy which was easier for DH to eat and did not have the Oyster sauce so subbed it with a mixture of soy, Worchestershire and a wee bit of sugar. Worked great in a pinch. We loved our dinner! Thank you for sharing another keeper recipe Tisme!


review by:
(27 Jun 2023)

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