Korean Soft Scrambled Eggs with Rice & Sides
Silky-soft scrambled eggs with soy butter and fresh chives, served over steamed rice with grilled fish and stuffed eggplant. A classic Korean gyeran-tofu-inspired breakfast that comes together in 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 340
- Protein
- 18g
Ingredients
- 6 large eggs
- 2 tbsp butter
- 1 tbsp soy sauce
- ¼ cup fresh chives, chopped
- 1.5 cups steamed white rice
- 2 fillets grilled fish fillet
Instructions
- 1
Crack eggs into a bowl, add a pinch of salt and pepper, then whisk until just combined — don't overbeat.
- 2
Melt butter in a 10-inch nonstick skillet over medium-low heat, tilting to coat the pan evenly.
- 3
Pour in eggs and let them sit undisturbed for 20 seconds, then gently push from edges to center with a spatula.
- 4
Continue folding every 10–15 seconds until eggs are barely set but still glossy and creamy, about 2 minutes total.
- 5
Remove from heat while eggs still jiggle slightly; drizzle soy sauce over top and fold in chives.
- 6
Divide rice between two bowls, top with soft eggs, grilled fish, and stuffed eggplant. Serve immediately.
Tools you’ll need
- 10-inch nonstick skillet
- medium bowl
- whisk
- spatula
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