Kimchi Scrambled Eggs (with Vegan Version) - Bravabod
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Kimchi Scrambled Eggs (with Vegan Version)

Valentina

Give scrambled eggs a flavor kick with the help of two unexpected ingredients: cheddar cheese and kimchi. Yes, sharp cheese and spicy kimchi is a great match for silky soft eggs. Scramble the eggs however you prefer - I tend to alternate between Gordon Ramsay's creamy method or the way I've outlined in the recipe below.

How To MakeDiet Type: Low-carb

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Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 3 eggs
  • 1/4 cup kimchi, drained and chopped
  • 3 tablespoons shredded cheddar cheese
  • 2 tablespoons grass-fed butter
  • hot sauce, for topping (optional)
  • salt, to taste

Instructions
  1. Step 1: For a video reference of the scrambled egg technique, check out this video.
  2. Step 2: Whisk the eggs in a small bowl so that no whites remain at all. Set aside. Melt the butter in a medium sized non-stick skillet over medium heat. The butter should lightly coat the whole pan.
  3. Step 3: Add the eggs to the warm butter. Watch for the edges of the eggs to barely start to set, and then use a rubber spatula to gently push the edges towards the center of the pan. Don't flip the curds over, just keep pushing them into the center and allow the uncooked egg to flow into the spaces.
  4. Step 4: As the eggs thicken, sprinkle in the cheese and kimchi. Continue using the spatula to push the curds in. Once the eggs begin to hold their shape, but are still creamy, take the pan off the heat. Gently fold the eggs over to cook the interior, but don't stir it much or you will lose the nice fluffiness. Avoid browning the eggs - the residual heat of the pan will continue to cook the eggs without over-cooking them. This entire process should take 2 to 3 minutes or less.
  5. Serve: Slide the eggs onto a plate and top with optional hot sauce and salt. Enjoy.
Nutrition

Give scrambled eggs a flavor kick with the help of two unexpected ingredients: nutritional yeast and kimchi. Yes, cheesy flavor and spicy kimchi is a great match for silky soft eggs. Scramble the eggs however you prefer - I tend to alternate between Gordon Ramsay's creamy method or the way I've outlined in the recipe below.

How To MakeDiet Type: Paleo

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 3 eggs
  • 1/4 cup kimchi, drained and chopped
  • 2 tablespoons nutritional yeast
  • 2 tablespoons grass-fed butter
  • hot sauce, for topping (optional)
  • salt, to taste

Instructions
  1. Step 1: For a video reference of the scrambled egg technique, check out this video.
  2. Step 2: Whisk the eggs in a small bowl so that no whites remain at all. Set aside. Melt the butter in a medium sized non-stick skillet over medium heat. The butter should lightly coat the whole pan.
  3. Step 3: Add the eggs to the warm butter. Watch for the edges of the eggs to barely start to set, and then use a rubber spatula to gently push the edges towards the center of the pan. Don't flip the curds over, just keep pushing them into the center and allow the uncooked egg to flow into the spaces.
  4. Step 4: As the eggs thicken, sprinkle in the nutritional yeast and kimchi. Continue using the spatula to push the curds in. Once the eggs begin to hold their shape, but are still creamy, take the pan off the heat. Gently fold the eggs over to cook the interior, but don't stir it much or you will lose the nice fluffiness. Avoid browning the eggs - the residual heat of the pan will continue to cook the eggs without over-cooking them. This entire process should take 2 to 3 minutes or less.
  5. Serve: Slide the eggs onto a plate and top with optional hot sauce and salt. Enjoy.
Nutrition

A delicious breakfast scramble with two unexpected ingredients: vegan cheese and kimchi. Rather than using eggs, chickpea flour and water makes a surprisingly fluffy alternative. Black salt is what gives this scramble an 'eggy' flavor. Use it in moderation or omit it if entirely if you prefer.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 3-4 days


Shopping List
  • 1/4 cup garbanzo flour
  • 1/4 cup water
  • 1/4 cup kimchi, drained and chopped
  • 3 tablespoons shredded vegan cheddar cheese (Note 1)
  • 2 tablespoons plant-based butter or red palm oil
  • 1/4 tsp black salt / Kala Namak (optional, for an eggy taste)
  • hot sauce, to taste
  • salt, to taste

Instructions
  1. Step 1: Combine the garbanzo flour, water, and black salt. Stir until smooth and set aside to thicken for 5 minutes.
  2. Step 2: Melt the butter in a frying pan over medium heat. Once melted, add the garbanzo batter to the pan. Wait for the edges to barely set, and then add in the kimchi and cheese. Start breaking up the batter with your spatula and scrambling the mix until it is no longer wet. This should take about 2 to 3 minutes. Add additional butter as needed to prevent sticking. When the batter is set, remove from heat.
  3. Serve: Slide the scramble onto a plate and top with optional hot sauce and salt. Enjoy.

Recipe Notes

Note 1: Every 3 tablespoons of shredded vegan cheddar may be substituted with 2 tablespoons of nutritional yeast.

Nutrition

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Kimchi Scrambled Eggs (with Vegan Version)

PT10M 3 eggs 1/4 cup kimchi, drained and chopped 3 tablespoons shredded cheddar cheese 2 tablespoons grass-fed butter hot sauce, for topping (optional) salt, to taste Gluten Free Paleo Vegan Low-Carb 1 Servings Ingredients:

1 Serving

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