Asian-style Scrambled Eggs Recipe | myfoodbook | Egg breakfast recipes

Name: Asian-style Scrambled Eggs Recipe | myfoodbook | Egg breakfast recipes
Prep time: 12 min
Cook time: 10 min
Total time: 22 min
Ingredients: Cooking oil spray; 150g baby bok choy, halved lengthways; 2 eggs, at room temperature; 2 egg whites, at room temperature; 2cm piece fresh ginger, finely grated; 2 green onions (shallots), thinly sliced; 1 fresh long green chilli, deseeded and chopped; Oyster sauce, to serve

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Prep Time: 12

Cook Time: 10

Total: 22

Servings: 2

Cost: $10.87 /serving

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Asian-style Scrambled Eggs Recipe | myfoodbook | Egg breakfast recipes

Ingredients

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Cooking oil spray150 grams baby bok choy, halved lengthways2 eggs, at room temperature2 egg whites, at room temperature2cm piece fresh ginger, finely grated2 green onions (shallots), thinly sliced1 fresh long green chilli, deseeded and choppedOyster sauce, to serve

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Instructions

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Step 1

Whisk eggs and egg whites together in a bowl. Season

Step 2

Spray a medium non-stick frying pan with oil to grease. Heat over medium-low heat. Add bok choy and 1 tbs water

Step 3

Cook until vibrant and almost tender. Transfer to a plate. Add green onions, ginger and chilli to pan. Cook, stirring, for 1 minute or until tender

Step 4

Add egg mixture to pan and swirl to coat pan base. Cook without stirring for 30 seconds

Step 5

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

Step 6

Gently push eggs around pan every 15 seconds until soft folds form and one quarter mixture is unset. Remove from heat. Add bok choy and serve with a drizzle of oyster sauce