Kimchi Eggs (10 minutes)
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5.0
39 reviews
Excellent
Kimchi Eggs (10 minutes)
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An easy Kimchi Eggs recipe that only requires 10 minutes to whip up- perfect for breakfast, lunch or dinner! You really only need 2 ingredients (though ideally 5) and all are readily available at the regular grocery store!
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Ingredients
- 4 large eggs
- 2 Tablespoon milk Substitute: cream but can omit
- 1 Tablespoon butter (unsalted)
- 4-8 Tablespoons kimchi Use regular cabbage/ baechu kimchi, brine and leaves
- 2-3 lices American cheese Optional: No more than 3 or it'll overwhelm the dish!
Instructions
- Beat the eggs well with the milk or cream, if using.
- Melt ⅔ Tablespoon of butter in your skillet (or use oil) and add a pinch of salt.
- Add the kimchi to the hot oil or butter. You can cook till it's soft (about 2 minutes) or, if you have time, let it roast in the pan for longer to really develop the flavor. Note: we add the kimchi then the eggs as we don't want the eggs to overcook! You can also pimp up your egg skillet by adding onions, mushrooms and tomatoes along with the kimchi.
- When you're happy with the kimchi, push it to the side of the pan. You may need to add a bit more butter or oil to the "empty" part of the pan before adding the eggs.
- Over medium-low heat, add the eggs and gently stir with a rubber spatula, so that the uncooked parts of the egg come into contact with the heat, and semi-cooked parts are moved away before they fully set. Continue till the eggs are almost done.
- Optional: If adding cheese, make sure to add it almost immediately after adding the eggs to the pan so that it can melt.Season with soy sauce or a pinch of salt but keep in mind that cheese is pretty salty so you won't need much seasoning if adding cheese.
- Remove from the heat before the eggs are fully cooked as the residual heat from the pan will continue cooking the eggs.Tip: for something extra rich, stir in an extra ½ tablespoon of butter just before the eggs set.
Notes
- Garnish: sliced spring onions, sesame seeds and/or sesame oil
- If you want to serve the kimchi scramble with toast, you can toast the bread in butter in the same pan but BEFORE starting on your kimchi egg stir fry!
- Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its accuracy.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
3g
(1%)
Protein
16g
(32%)
Fat
21g
(32%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
365mg
(122%)
Sodium
674mg
(28%)
Potassium
218mg
(6%)
Fiber
0.5g
(2%)
Sugar
2g
(4%)
Vitamin A
900IU
(18%)
Calcium
299mg
(30%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2people
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 3g | 1% |
| Protein | 16g | 32% |
| Fat | 21g | 32% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 365mg | 122% |
| Sodium | 674mg | 28% |
| Potassium | 218mg | 5% |
| Fiber | 0.5g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 900IU | 18% |
| Calcium | 299mg | 30% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
39 reviews
Excellent
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