EGG KIMCHI RECIPES
KIMCHI SCRAMBLED EGGS RECIPE | BBC GOOD FOOD
Make a gut-friendly brunch with scrambled eggs and kimchi served on toasted wholemeal bread. Sprinkle with spring onions and a pinch of togarashi to finish
Provided by Sarah Lienard
Categories Breakfast, Brunch, Lunch
Total Time 8 minutes
Prep Time 5 minutes
Cook Time 3 minutes
Yield 1
Number Of Ingredients 6
Steps:
- Beat the eggs and milk together with a pinch of salt. Pour into a non-stick pan over a low heat. Leave untouched for 30 seconds, then lift the pan a little and swirl the eggs around. Cook for 2 mins more, then fold through the kimchi, breaking up the eggs to scramble them.
- Serve the kimchi scrambled eggs on the toast, and top with the spring onion and tograshi, if using.
Nutrition Facts : Calories 233 calories, FatContent 11 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 15 grams carbohydrates, SugarContent 2 grams sugar, FiberContent 4 grams fiber, ProteinContent 17 grams protein, SodiumContent 1 milligram of sodium
EGG, KIMCHI, AND AVOCADO SANDWICHES | COOK'S ILLUSTRATED
A local bakery's thoughtfully crafted sandwich featuring tender, creamy, custardy eggs inspired me to create a version of my own.
Provided by Cook's Illustrated
Yield Serves 4
Number Of Ingredients 1
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The ingredient list is short and the cooking method quick and unfussy — so much so that this kimchi omelet doesn’t seem like a restaurant recipe at all. But then you bite in. There is a delicate balance of flavors — sweet, salty, spicy — and textures — soft, crunchy, sticky — that only a skilled chef could so precisely devise. That the ingredients are not expensive and the technique not daunting only makes it more appealing.
The premise is simple: you sauté chopped store-bought kimchi in a pan, then add beaten eggs. What elevates this from your standard brunch is the sriracha syrup, made from simmered rice vinegar and sugar spiked with thick red hot sriracha chili sauce (or any other hot sauce). Combined with the kimchi, there’s just enough heat to make your tongue tingle but not burn. For that you can add more sriracha on the side if you like. Or serve it with more kimchi. It makes a hearty breakfast, an unusual lunch or a light dinner. And a simple one, too.
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Reviews 5
Total Time 20 minutes
Calories 572 per serving
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Reviews 5
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Calories 572 per serving
- In a small nonstick pan set over medium-high heat, add oil and warm until shimmering. Add kimchi and cook, stirring, until warm, about 30 seconds. Add eggs and quickly scramble mixture with a fork. Pat flat with a spatula; cook, without moving, until almost set but still slightly loose on top, 1 to 2 minutes. Season with salt and pepper. Slide omelet onto a plate, folding half of it over the filling. Drizzle with sriracha syrup and garnish with sesame seeds and cilantro leaves.
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