Scrambled eggs are a delicious brunch staple, and our Asian-inspired take is as quick to whip up as it is flavourful. This cucumber pickle is a tasty way to save stray veggies from going to waste and adds a sharp tang that cuts through the smooth silkiness of our eco-friendly, scrambled eggs.
Preparation time
10 minutes
Serves
2
Ingredients
• ¼ cucumber, finely sliced
• 2 tablespoons rice vinegar
• Sea salt
• 4 Respectful eggs
• 3cm piece of fresh ginger, finely grated
• 1 teaspoon sesame oil
• 2 teaspoons mirin
• 1 tablespoon butter
• Cooked basmati rice, to serve
• ½ tablespoon sesame seeds, toasted
• ½ red chilli, finely sliced
• Handful of fresh coriander, leaves picked
Method
- Combine the cucumber and rice vinegar in a bowl, along with a generous pinch of salt, then scrunch together with your hands and leave to one side.
- Whisk the eggs in a mixing bowl. Add the grated ginger, sesame oil and mirin, and whisk again until combined.
- In a large frying pan over a medium-low heat, melt the butter. Pour in the eggs and use a spatula to stir them slowly as they cook. When they are cooked but still soft, remove them from the heat.
- Divide the eggs between the plates, along with the pickled cucumber and serve alongside warm rice, toasted sesame seeds, sliced chilli and coriander leaves.
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