Asian Scrambled Eggs Recipes

CHINESE STIR-FRIED TOMATOES AND EGGS

Steps:

• In a mixing bowl, beat the eggs well with 1 teaspoon salt, sesame oil and rice wine or sherry. In a small bowl, stir together the cornstarch and 2 tablespoons water until well combined, then stir in the sugar and ketchup.
• If using fresh tomatoes, core and cut them into 1/2-inch wide wedges.
• Heat a wide nonstick skillet over high heat with 3 tablespoons of vegetable oil. When the oil shimmers, add most of the scallions, saving some to garnish. Cook, stirring, until very aromatic, about 20 seconds. Add the eggs, and cook, stirring well with a spatula or chopsticks, until just set but still runny, about 45 seconds. Pour the eggs back into the mixing bowl, and wipe out the pan.
• Reheat the pan over high heat with the remaining tablespoon of oil. When it is hot, add the ginger and cook until aromatic, about 15 seconds. Add the tomatoes and salt to taste; cook, stirring occasionally, until the flesh has softened but still has some shape and the juices have begun to form a sauce, 2-3 minutes. (If using canned tomatoes, add the juice as well and cook about 4 minutes, to reduce it to a saucelike consistency.)
• Reduce the heat to medium. Give the cornstarch-ketchup mixture a stir in its bowl, then stir it into the pan. Cook, stirring, until the sauce returns to a boil and thickens. Taste and adjust seasoning with salt, sugar or more ketchup - you want a savory, tart-sweet sauce. Stir the eggs in the bowl to cut up the curds a bit, then return them to the pan. Cook, stirring, for a few seconds to finish cooking the eggs and to combine. Top with the reserved scallions, and serve with steamed rice.

CHINESE SCRAMBLED EGGS WITH CHIVES

Steps:

• Gather the ingredients.
• Wash and drain garlic chives. Remove hard ends and any wilted green leaves at the top and chop into 1-inch lengths until you have 1/3 cup (5 tablespoons).
• Beat eggs in a medium bowl. Add 1 teaspoon vegetable or peanut oil, soy sauce or salt, and pepper.
• Heat a heavy skillet over medium-high heat.
• Add remaining oil, lifting the frying pan so that oil covers bottom of pan. When oil is hot, add chives.
• Stir-fry briefly, then add beaten egg mixture.
• Reduce heat to medium and gently scramble eggs.
• Remove from heat when just done, but still moist.

ASIAN SCRAMBLED EGGS

Steps:

• In a skillet or wok on medium-high heat, brown garlic and ginger in half of the oil.
• After a couple of minutes, add mushrooms, snow peas, and pepper.
• Stirfry until mushrooms start to brown, and lose most of their moisture.
• Add chopped scallions. Stir fry for another couple of minutes while drizzling half of the soy sauce over ther mixture.
• Remove vegetables from skillet.
• Add the remaining oil, then eggs.
• When eggs start to bubble around the edges, stir them with a spatula until scrambled.
• Just before eggs are completely cooked, add vegetables and mix thoroughly.
• Serve warm, with remaining soy sauce drizzled over top after cooking.

KHAGINA (KHAGEENA)- SPICY PAKISTANI SCRAMBLED EGGS WITH ONIONS AND TOMATOES

Steps:

• Crack the eggs in a medium sized bowl, and whisk with a fork till light and fluffy. Set aside.
• Heat oil in a large frying pan on medium heat.
• Add the sliced onions, and saute till light golden and soft.
• Add the chopped tomatoes and cook till soft (about 4 - 6 minutes). Use a wooden spoon to mash the tomatoes.
• Add the green chilies, and the spices (coriander powder, red chili powder, turmeric powder, and garam masala powder). Cook for about 2 minutes, till the raw flavor of the spices dissipates, and oil can be seen from the side of the masala.
• Add the whisked eggs and cook on low - medium heat till the eggs are almost cooked through. They should be soft and resemble soft scrambled custard. Make sure to keep stirring and using your spoon to scramble the eggs.
• At this stage, add the salt and chopped up coriander.
• Stir for another 1 - 2 minutes, and then take off the heat. Serve right away with bread of choice. Garnish with more coriander leaves.