Ingredients
Equipment
Method
- 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
- 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 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.
