Wake up to delicious fluffy Kimchi Scrambled Eggs on toast! This exciting taste sensation combines eggs, melted cheese with crunchy kimchi
Brekkie has never tasted so good
Are you a morning person? I’m definitely not! As a night owl, waking up early is always difficult for me. That means, by default, breakfast is my last preferred mealtime. Ironically, my husband up ready to go at 5am daily, and what do you know? Breakfast is his favourite meal!
This reminds me of a hilarious memory that always makes me and my husband giggle like school kids. It happened during our first year together.
I had a day off from the corporate world and was looking forward to sleeping in. One perk where I used to work was getting your birthday off. That extra snooze didn’t happen as husband woke me up before he went to work. He handed me a large plate, and I remembered staring at it with confusion. I had no clue what the strange pink stuff piled on the plate was, but I guessed it was meant to be eaten. ‘They’re red velvet pancakes, but they all fell apart, and….. I also burnt some. Happy birthday, babe!’ Deconstructed, charred and rustic pancakes, how sweet of him!
Anyway, let me tell you about this tasty Kimchi scrambled eggs! It’s a lazy person breakfast that will take less than 15 minutes to whip up. Perfect for someone like me who is still half asleep when making breakfast.
All you need is kimchi, butter, eggs, cheese, salt and pepper. Fluffy creamy eggs with pockets of melted cheese and crunchy pieces of kimchi. It’s a taste sensation. Pop this over some fancy toast, and you’ll have yourself a gourmet breakfast! If you love kimchi and eggs, then this one’s for you! I would be happy to have this for breakfast, brunch, lunch or dinner.
Kimchi Scrambled Eggs
What is kimchi?
Kimchi is a traditional Korean side dish made from fermented cabbage. It’s spicy, sour, and savoury, with a pungent aroma, so think twice about eating it at work! 😂
Kimchi’s key ingredients are Napa cabbage and Korean radish, along with a mixture of gochugaru (Korean chili powder), fermented shrimp or anchovies, and other seasonings.
What are health benefits from eating kimchi?
Don’t you just love it when the foods you love come packed with health benefits? Kimchi is rich in probiotics, vitamins K and vitamin C, and antioxidants. These contribute to improved gut health, boosted immunity, and potential protection against certain diseases. Big YAY for kimchi!
Where can I get kimchi?
I prefer to get my kimchi at an Asian grocer because they have a wider selection. The best ones are fresh and stocked in the fridge. Just be mindful that different kimchi brands have different tastes and salt levels. So, to avoid over-salting the eggs, we only need a tiny amount of salt. You could always add more salt over the scrambled eggs when serving if needed.
Tips on getting fluffy scrambled eggs
– Use a non-stick frying pan that is not too big, so a medium to small pan is ideal.
– Don’t over-beat the eggs, as they may end up being dense rather than fluffy. Just whisk until the whites and yolk combine.
– Eggs cook quickly, so cook eggs over low to medium low heat.
– Slowly stir the eggs, to not break them up completely. Get them fluffy and moist looking, but honestly, cook your eggs to your liking.
More tasty Korean-inspired recipes to try:
Ingredients for Kimchi scrambled eggs
Kimchi is a traditional Korean side dish made from fermented napa cabbage. It’s typically spicy, sour, and savoury, with a pungent aroma. I purchased a jar from the refrigerated area of my local Asian grocery store. The kimchi brine is flavourful, so you don’t need to squeeze out all the liquid, but don’t add too much or your eggs will be watery.
Shredded cheese – I used Cheddar (or Tasty, as it’s called here), but any melty cheese works. Swiss, Monterey Jack, mozzarella and most kinds of Cheddar are great cheese choices.
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How to make Kimchi scrambled eggs
Step-by-step guide with photos
Chop the kimchi into small pieces. There’s no need to remove the kimchi brine as it adds flavour, but don’t use too much as the eggs may get watery or soggy.
Using a fork or whisk, lightly beat the eggs with salt and pepper until the yolks and whites are just combined. Do not over-beat the eggs.
Melt the butter over medium-low heat in a non-stick frying pan. Pour in the egg mixture and let it sit for about 20 seconds, or until the eggs has just set in a thin layer at the bottom of the pan (watch video below). With a spatula, slowly stir the eggs from side to side, by pushing the spatula at the base of pan.
Working quickly, top the egg with kimchi and cheese, then gently stir and fold the eggs to combine. The eggs should look moist and fluffy, but you can cook your eggs to your liking. Optional – Garnish with sliced spring onions / scallions, red chilles or chilli oil.
I’ve used a third-party application to calculate the calories and nutritional information, so please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements. For specific details and conversions, visit our Australian Cooking Measurements page.
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Cheers – Cat T
Kimchi Scrambled Eggs with Cheese
Video
Ingredients
- 15g / 0.5oz unsalted butter
- 4 large eggs
- ⅛ tsp or 1 pinch of salt
- ¼ tsp freshly ground black pepper
- 80g / 2.8oz kimchi (a little brine is ok) (NOTE 1)
- ⅓ cup (45g / 1.6oz) shredded cheddar cheese (NOTE 2)
OPTIONAL GARNISH
- chilli oil
- spring onions / scallions
- sliced red chillies
Instructions
- Chop the kimchi into small pieces. There's no need to remove the kimchi brine as it adds flavour, but don't use too much as the eggs may get watery or soggy.
- Using a fork or whisk, lightly beat the eggs with salt and pepper until the yolks and whites are just combined. Do not over-beat the eggs.
- Melt the butter over medium-low heat in a non-stick frying pan. Pour in the egg mixture and let it sit for about 20 seconds, or until the eggs has just set in a thin layer at the bottom of the pan (watch above video). With a spatula, slowly stir the eggs from side to side, by pushing the spatula at the base of pan.
- Working quickly, top the egg with kimchi and cheese, then gently stir and fold the eggs to combine. The eggs should look moist and fluffy, but you can cook your eggs to your liking. Optional – Garnish with sliced spring onions / scallions, red chilles or chilli oil.
