Best Asian Scrambled Eggs Recipes

JAPANESE SCRAMBLED EGGS

Steps:

• Gather all the ingredients.
• Crack eggs into mixing bowl, combine Soy Sauce, half & half and mix well.
• Thinly cut the green onions and set aside.
• Add butter into a Teflon pan and let it melt on medium low heat.
• Pour the egg mix into the Teflon pan while continuous mixing with a spatula. Don't let eggs sit, otherwise, they will lose their 'fluffy' texture.
• Cook for about 1-2 minute or until the eggs stop having runny texture. Transfer to a plate and top with green onions.

CHINESE TOMATO EGG STIR-FRY

Steps:

• Start by cutting tomatoes into small wedges and finely chop the scallion.
• Crack 4 eggs into a bowl and season with ¼ teaspoon salt, ¼ teaspoon white pepper, ½ teaspoon sesame oil, and 1 teaspoon Shaoxing wine. Beat eggs for a minute.
• Preheat the wok over medium heat until it just starts to smoke. Then add 2 tablespoons of oil and immediately add the eggs. Scramble the eggs and remove from the wok immediately. Set aside.
• Add 1 more tablespoon oil to the wok, turn up the heat to high, and add the tomatoes and scallions. Stir-fry for 1 minute, and then add 2 teaspoons sugar, ½ teaspoon salt, and ¼ cup water (if your stove gets very hot and liquid tends to cook off very quickly in your wok, add a little more water). Add the cooked eggs.
• Mix everything together, cover the wok, and cook for 1-2 minutes, until the tomatoes are completely softened.
• Uncover, and continue to stir-fry over high heat until the sauce thickens to your liking. Serve!

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

ASIAN SCRAMBLED EGGS

Steps:

• In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
• After a couple of minutes, add mushrooms, snow peas, and pepper.
• Stirfry until mushrooms start to brown, and lose most of their moisture.
• Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
• Remove vegetables from skillet.
• Add the remaining oil, then eggs.
• When eggs start to bubble around the edges, stir them with a spatula until scrambled.
• Just before eggs are completely cooked, add vegetables and mix thoroughly.
• Serve warm, with remaining soy sauce drizzled over top after cooking.