Asia Scrambled Eggs
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 5 mins |
| Total Time | 10 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 5 egg (s)
- 1 teaspoon coconut oil
- 2 spring onion (s) or 1 normal onion
- 1 cm ginger
- 1 handful coriander greens, fresh
- 1 tablespoon soy sauce
- 0.5 ½ Thai chilli pepper (s), red
- Lemon juice or lime juice
Print Recipe
Pin Recipe Instructions
- Dice the spring onions. Finely chop the ginger. Cut the chilli into fine rings. Roughly chop the coriander.
- Heat the coconut oil in a small pan. Fry the onion and ginger in it until translucent. Turn the heat down and beat the eggs in a pan. Do not stir. Add coriander, chilli, soy sauce and a little lemon juice. Set the heat to level 2. First of all don`t turn. Wait a moment. Then mix and turn the heat up to level 6. This is how the scrambled eggs will be the fluffiest.
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