Ingredients
Method
- Crack 2 large eggs in a small mixing bowl, add 1 teaspoon water and use a whisk or fork to mix well. Preheat a small skillet to medium heat and warm 2 teaspoons butter until it shimmers.
- 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 ¼ cup kimchi and incorporate into the eggs until just warm (don't overcook).
- Serve immediately, and enjoy!
Nutrition
Notes
Kimchi: Look for vegan kimchi to make this dish vegetarian and gluten-free kimchi if gluten is a concern, as some traditional varieties may contain wheat-based ingredients.
Storage: Kimchi eggs are best when consumed immediately, but will stay fresh for up to 24 hours in the fridge.
