Korean · Breakfast
Soft Scrambled Eggs With Sesame Oil
Korean-style soft scrambled eggs finished with toasted sesame oil, cooked low and slow until barely set and glossy. Seasoned simply with salt and a scatter of scallion and toasted sesame seeds, served warm over steamed rice as a quick everyday breakfast.
$2
4 minsPrep
6 minsCook
10 minsTotal
EasyLevel
Nutrition per serving
345Calories
21.6gProtein
27.2gFat
2.3gCarbs
1gSugar
0.5gFiber
480mgSodium
656mgChol
9.5gSat Fat
238mgPotassium
98mgCalcium
2.7mgIron
1.5mcgVitamin B12
2.2mgVitamin C
vegetarian
low-carb
low-calorie
rich-umami
breakfast
vegetarian
low-calorie
Instructions
1
Prep
Crack the eggs into a small bowl, add salt, and whisk with a fork until whites and yolks are fully combined and slightly frothy.
2
Melt
Heat the butter in a small nonstick pan over low heat for 30 seconds until foaming but not browning.
3
Scramble
Pour in the eggs and cook over low heat, pushing curds from edges to center with a spatula every 15 seconds for about 3 minutes until soft and glossy with slightly wet texture.
4
Finish
Remove the pan from heat, drizzle sesame oil over the eggs, fold gently 2 to 3 times until glossy. Slice the scallion and scatter it with toasted sesame seeds on top, then serve warm immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 88 large eggs (210g)
- 2 tsp2 tsp butter
- 2 tsp2 tsp toasted sesame oil
- 22 scallion
- 1 tsp1 tsp sesame seeds
- 2 pinch2 pinch salt
