Description
Vietnamese-style scrambled eggs, seasoned with fish sauce (the salt of the East), a touch of sugar for balance and green onions for freshness. Fluffy, flavorful, and easy to make—perfect for a lazy meal.
Ingredients
Scale
- 4 eggs
- 1/2 teaspoon granulated white sugar
- 1 teaspoon fish sauce
- 1/8 teaspoon ground black pepper
- 1 green onion (slice thinly)
- 1 tablespoon unsalted butter (can substitute with vegetable oil)
Instructions
- Whisk together eggs, sugar, fish sauce, ground black pepper and green onions in a medium bowl.
- Heat the butter (or oil) on medium high in a medium non-stick skillet. Swirl butter around until it completely melted, coating all the bottom and sides.
- Cook: Add the whisked eggs to the skillet and tilt it to spread the eggs into a thin layer, reaching the sides. Let the eggs cook for 15-30 seconds. Then, use a wooden spoon or chopsticks to push the edges of the eggs toward the center, letting the runny mixture fill the empty spots. Repeat this until all the raw egg has moved to the center. When there’s no more runny egg and the top is slightly wet, turn off the heat and let the residual heat finish cooking. Serve immediately with bread or steamed white rice.
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Category: side dish
- Method: Stovetop
- Cuisine: asian, vietnamese, southeast asian