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Asian Style Scrambled Eggs

Here's how you make Asian Style Scrambled Eggs
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  • Servings: 2
  • Prep: 10m
  • Cook: 12m
  • The following recipe serves 2 people.

Ingredients

The ingredients are:
  • Oil cooking spray
  • 150 grams baby bok choy, halved length ways
  • 2 eggs, at room temperature
  • 2 egg whites, at room temperature
  • Salt and pepper to season
  • 1 tablespoon water
  • 2 centimeter piece fresh ginger, finely grated
  • 2 green onions (shallots), thinly sliced
  • 1 fresh long green chili, de seeded and chopped
  • Oyster sauce, to serve
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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


We hope you enjoy this recipe!

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