Best Spicy Asian Kimchi and Eggs Skillet

Spicy Asian Egg Breakfast recipe that using Kimchi

Ingredients:

• 1 cup of Chinese cabbage kimchi (use both the leaves and the kimchi juice)
• 4 large free-range organic eggs
• 1/4 cup of milk or cream
• 2 tablespoons of butter
• 1 cup of oyster mushrooms, sliced
• 1 tablespoon of freshly grated ginger
• Sesame oil, for drizzling
• Lightly toasted white or black sesame seeds, for garnishing
• Sliced green onion, for garnishing
• Salt and pepper to taste
• 2 tablespoons of sambal oelek (or another chili garlic sauce)

Instructions:

1. Heat the butter in a non-stick skillet over medium heat.
2. Add the oyster mushrooms to the skillet and cook until browned.
3. Stir in the grated ginger and sauté for a few more minutes until fragrant.
4. Add the kimchi to the skillet, stir well and cook for about 3-4 minutes until heated through.
5. In a separate bowl, whisk the eggs with the milk or cream. Season with salt and pepper.
6. Pour the egg mixture into the skillet over the kimchi and mushrooms. Cook on medium heat, stirring occasionally until the eggs are scrambled to your liking.
7. Drizzle with sesame oil and sprinkle with sesame seeds and green onions.
8. Serve hot, topped with a dollop of sambal oelek for an extra spicy kick.

Do you prefer over hard eggs?

How to Cook Over Hard Eggs

Cooking over hard eggs involves cooking the egg on both sides until the yolk is completely solid, providing a consistency similar to a hard-boiled egg. Here is a guide on how to prepare them:

Select your ingredients: For best results, use fresh eggs and either a non-stick pan or seasoned cast iron skillet. This ensures the eggs won’t stick and will easily slide out of the pan once cooked.

Heat the pan: Apply a small amount of butter or oil to your pan and heat over medium to low heat. It’s recommended to use butter for a savoury and almost nutty flavour, but olive oil or a neutral oil like vegetable or canola oil can also be used.

Add the eggs: Crack one or two eggs into the pan and season with a pinch of sea salt and a few grinds of black pepper.

Cook the first side: Let the eggs cook for 2 to 3 minutes, until the whites are firm but the yolk is still runny.

Flip and cook the second side: Using a spatula, gently flip the egg over and cook for another 2 minutes. About a minute in, gently press the yolk with the spatula to ensure it breaks and becomes fully cooked through.

Serve: Once the yolk is completely cooked, remove the egg from the pan and serve. Over hard eggs are great for those who don’t like runny yolks, and they make a perfect addition to breakfast sandwiches or as a side with toast.

Sambal Oelek Recipe

Ingredients:

• 1 pound of red chilis. Traditional varieties include Thai chilis, or red serranos.
• 2 tablespoons of rice vinegar.
• 1 tablespoon of salt.
• Optional: 2 garlic cloves.
• Optional: 1 teaspoon of fresh lime juice.

Instructions:

1. Remove the stems from your selected red chilis and dice them up. Keep the seeds for added heat¹.
2. Add the diced chillies, rice vinegar, and salt to a food processor, blender, or if you have one, a mortar and pestle¹.
3. If you’re adding the optional ingredients, put in the garlic cloves and lime juice.
4. Blend the mixture until it achieves a thick, pasty consistency.
5. You should end up with about 2 cups of Sambal Oelek.
6. Store your homemade Sambal Oelek in a sealed container in the refrigerator. It should stay fresh for several weeks.

Remember, Sambal Oelek is a flexible base recipe that can be tailored to your taste. If you want to experiment, you can add other ingredients like lime juice or garlic to your Sambal Oelek. However, adding too many additional ingredients might make it into a different sauce altogether.

So, enjoy this homemade Sambal Oelek, and use it to enhance the flavours of your dishes!

Enjoy this spicy and umami-rich Asian breakfast!