These simple and savory kimchi scrambled eggs take just five minutes to make, and need just three ingredients! I know this combo may sound a little strange at first, but trust me on this one. 😉
🌿 Ingredients
You can find kimchi in Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores. Feel free to use coconut oil instead of butter for dairy free, and look for vegan kimchi to make this dish vegetarian.
Note: If gluten is a concern, also make sure to check labels to look for gluten free kimchi as some traditional varieties may contain wheat-based ingredients.
See recipe card below for exact quantities.
📝 Instructions
Step 1: Crack the eggs into a small bowl, add a little water and use a fork or whisk to mix well.
Step 2: Preheat a small skillet to medium heat. Then, warm the butter until it bubbles and shimmers.
Step 3: Pour in the egg mixture and use the back of spatula to turn over the eggs several times just until they're almost cooked through.
Step 4: Fold the kimchi into the eggs and mix until just warm (don't overcook), and serve immediately.
📖 Variations
Here are a few delicious variations on this recipe you can try:
- Kimchi eggs and rice - one of my favorite ways to eat this dish (simply serve over warmed white or brown rice); add a little tamari or coconut aminos to the rice to season
- Kimchi fried eggs - fry your eggs and add the kimchi to the pan just before serving, to warm
- Kimchi breakfast bowl - delicious variation with fried eggs, rice and asparagus
💭 FAQ
Kimchi can be found at Asian markets or in the refrigerated or produce section of large grocery stores or natural foods stores.
Traditional kimchi is not vegan as it contains fermented fish sauce, however it's fairly easy to find vegan varieties of kimchi at natural foods stores or specialty stores.
Kimchi scrambled eggs are spicy and savory with notes of chili pepper and tangy fermented cabbage. This spiciness complements the eggs well, eliminating the need for added salt and pepper.
Kimchi eggs are delicious served over white or brown rice, or on or alongside some toasted or crusty bread for breakfast or brunch. They also make a nice lunch paired with a simple salad of mixed greens.
🍳 Recipe
Kimchi Scrambled Eggs
Ingredients
Equipment
Method
- Prep: Crack the eggs in a small mixing bowl, add the water and use a whisk or fork to mix well. Preheat a small skillet to medium heat and warm the butter until it shimmers.2 large eggs, 1 teaspoon water, 2 teaspoons butter
- Cook: Pour in the eggs and use the back of a stainless steel or silicone spatula to turn over the egg mixture several times just until the eggs are almost cooked through. Then, fold in the kimchi and incorporate into the eggs until just warm (don't overcook).¼ cup kimchi
- Serve: Serve immediately, and enjoy!
Allison
These have such a great kick in the morning!