Asian scrambled eggs

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




• 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


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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