Scrambled eggs are a simple treat perfect for a quick evening meal or an indulgend breakfast or brunch.
But they can be a bit one-dimensional. Yes, you can alter the flavour and creaminess based on the amount of butter you use. Good seasoning is also key — and one person even said mayonnaise made the creamiest scrambled eggs she’d ever made.
Millie Bull said adding mayonnaise “makes these scrambled eggs extra creamy and adds a delicious richness”. But not everyone likes mayo or would want to add it to an already butter-rich dish.
I took things a bit further and added an ingredient that is quite unusual, but is slowly growing in popularity as people become more aware of what they eat and how different foods can benefit them.
The ingredient? Kimchi. Never heard of it? Allow me to explain. Kimchi is a traditional Korean dish of salted and fermented vegetables. It is growing in popularity as it has been championed by the likes of Professor Tim Spector, the Zoe founder, who has highlighted the positive effect of fermented foods on the gut microbiome. You can easily make kimchi at home, or you can get it already made in supermarkets.
Ingredients
- 2 medium eggs
- 1 tbsp milk
- 40g kimchi (you can buy it ready-made at supermarkets and other food shops)
- salt and pepper to taste
Method
1. Begin by making the scrambled eggs as normal. Beat the eggs and milk together with a pinch of salt, pour into a non-stick pan over a low heat and continue to stir and swirl.
2. Cook for around two minutes, then fold through the kimchi, breaking up the eggs to scramble them.
3. Serve, ideally on some brown sourdough toast.
The following recipe comes from BBC Good Food.
Ingredients
- 1 Chinese cabbage
- 3 garlic cloves, crushed
- 2.5cm/1in piece ginger, grated
- 2 tbsp fish sauce (optional)
- 2 tbsp sriracha chilli sauce or chilli paste (see below)
- 1 tbsp golden caster sugar
- 3 tbsp rice vinegar
- 8 radishes, coarsely grated
- 2 carrots, cut into matchsticks or coarsely grated
- 4 spring onions, finely shredded
Method
1. Slice the cabbage into strips of around 2.5cm. Tip into a bowl, mix with 1 tbsp sea salt, then set aside for 1 hour. Make the kimchi paste by blending the garlic, ginger, fish sauce (if using), chilli sauce, sugar and rice vinegar together in a small bowl.
2. Rinse the cabbage under cold running water, drain and dry thoroughly.
3. Transfer it to a large bowl and toss through the paste, radishes, carrot and spring onions. Serve straight away or pack into a large jar, seal and leave to ferment at room temperature overnight, then chill. It will keep in the fridge for up to two weeks and the flavour will improve the longer it’s left.
