Soft Scrambled Eggs Recipe with Chinese Barbecue Pork and Chives
This creamy soft scrambled eggs recipe with Chinese barbecue pork and chives makes a fantastic and filling breakfast eggs dish that literally takes minutes to make. Using a combination of Eastern and Western techniques, the result is the silkiest creamiest eggs that we can happily eat every day.
Servings: 2 People
Calories: 447kcal
Equipment
Ingredients
- 4 eggs separated
- 100 g char siu pork chopped finely
- ½ bunch spring onions white parts
- 1 tbsp neutral oil
- 50 g butter
- 1-2 tsp toasted sesame oil
- Salt
Garnish
- ½ bunch garlic chives blossoms and finely cut stems
Instructions
- In a wok over medium heat add the neutral oil and when hot, add the char siu pork and the spring onions. Stir until warmed through.
- Whisk the egg whites until large bubbles start to appear.
- Break up the egg yolks and pour them into the egg whites and combine. Do not whisk. Stir in the toasted sesame oil.
- Turn the wok up to high and add the butter. When it starts to foam add the egg mixture.
- Leave the mixture for 20-30 seconds, then rotate the cooked portioned of the eggs to the side of the wok and tilt the wok to over the bottom of the wok with the uncooked egg mixture.
- Continue this until the eggs have cooked enough so that there's no liquid eggs left.
- Immediately serve with the garlic chives, salt to taste and hot sauce or soy sauce on the side.
Nutrition
Calories: 447kcal | Carbohydrates: 1g | Protein: 18g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 400mg | Sodium: 322mg | Potassium: 248mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1143IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg