Easy Vietnamese Scrambled Eggs Recipe

Hey there, fellow foodies! Let me spill the secret to whipping up the ultimate scrambled eggs that will have your taste buds doing a happy dance—this dish is like taking your average breakfast eggs and sending them on a tropical vacation they never want to come back from!

Creating delicious yet uncomplicated morning meals is something I’m passionate about, and my Easy Vietnamese Scrambled Eggs are a great case in point. They start with large, farm-fresh eggs, which are enriched by not much more than a tablespoon of fish sauce and a hint of soy sauce.

The result is a protein-packed breakfast that’s anything but boring. Toss in some chopped scallions, and give it a good grind of pepper, and you’ve got a dish with serious depth.

Easy Vietnamese Scrambled Eggs Recipe Ingredients

• Eggs: Excellent protein source, key for a fluffy texture.
• Fish Sauce: Adds umami and depth, a staple in Vietnamese cooking.
• Soy Sauce: Provides savory saltiness, balancing sweet and salty flavors.
• Sugar: Adds a hint of sweetness, balancing the savory elements.
• Scallions: Provide freshness and mild onion flavor, enhancing aroma.

Easy Vietnamese Scrambled Eggs Recipe Ingredient Quantities

• 4 large eggs
• 1 tablespoon fish sauce
• 1 teaspoon soy sauce
• 1 teaspoon sugar
• 2 tablespoons vegetable oil
• 3 scallions, thinly sliced
• Freshly ground black pepper, to taste
• Chopped cilantro, for garnish (optional)

How to Make this Easy Vietnamese Scrambled Eggs Recipe

1. In a bowl of medium size, break the eggs and beat them together until they are well blended.

2. Pour the fish sauce, soy sauce, and sugar into the beaten eggs, and mix until the ingredients are fully incorporated.

3. Warm the vegetable oil in a non-stick frying pan at medium heat.

4. When the oil is hot, introduce the sliced scallions, and let them mingle with the heat for a minute or two, until they are fragrant and just slightly softened.

5. Place the mixture of eggs into the skillet with scallions.

6. Permit the peripheries of the eggs to begin to congeal before softly mixing with a spatula and folding the eggs from the edges into the middle.

7. Keep cooking and stir occasionally. The stirring is not a requirement, but a good stir in the middle of cooking won’t hurt. We want the eggs to set but not overcook—007 eggs. Silky, soft, and slightly runny.

8. Add freshly ground black pepper to the scrambled eggs for seasoning and to taste.

9. Take the skillet off the heat and allow the residual heat to finish cooking the eggs to your desired doneness.

10. Move the scrambled eggs to a plate meant for serving. Add chopped cilantro as a garnish, if you like. Serve them up right away.

Easy Vietnamese Scrambled Eggs Recipe Equipment Needed

1. Mixing bowl
2. Whisk or fork
3. Non-stick frying pan
4. Spatula
5. Measuring spoons
6. Cutting board
7. Knife
8. Plate for serving

FAQ

• What type of fish sauce should I use?To achieve a true, authentic flavor, you need to use a high-quality Vietnamese fish sauce. Recommended brands are like Red Boat.
• Can I substitute soy sauce with something else?Tamari can serve as a gluten-free alternative to the item in question, but it can also be left out altogether. Doing so will certainly leave an emptier flavor there, but is it worth a slightly shifted end product (if, as said before, it is permissible and safe to ingest?)? Any added flavor is welcome here. You could also use reduced-sodium soy sauce, but let’s just say that the flavor of Kikkoman soy sauce is hard to beat.
• How can I make this recipe spicier?For extra heat, add a pinch of red pepper flakes or a few slices of fresh chili peppers.
• Can the vegetable oil be replaced?Absolutely, feel free to utilize any neutral oil, such as canola or sunflower oil. If you’re after a different flavor profile, consider using sesame oil.
• How do I know when the eggs are done?Beat the eggs just until they are softly set and slightly runny in places. They will continue to set after being removed from the heat.
• Is cilantro necessary for garnish?No, cilantro is not necessary. It imparts a fresh quality to the dish, but you can substitute other herbs such as parsley or leave it out completely.
• Can I prepare this recipe in advance?Prepare and serve fresh scrambled eggs for the best flavor and texture. However, for the sake of convenience, you can mix the sauces and scallions in advance.

Easy Vietnamese Scrambled Eggs Recipe Substitutions and Variations

Soy sauce or tamari: Use for a similar umami flavor.
Tamari is used for a gluten-free choice. Coconut aminos is used for a soy-free option.
Sugar: Substitutes could include honey or maple syrup.
Vegetable oil: Replace with sesame oil for a flavor boost or olive oil for a different flavor profile.

Pro Tips

1. Use Room Temperature Eggs: Allow your eggs to come to room temperature before cooking. This ensures they whip up better and cook more evenly, leading to a silkier texture in your scrambled eggs.

2. Control Your Heat: Keep the heat on medium to medium-low to prevent the eggs from cooking too quickly. This allows for gentle cooking, resulting in a creamy and tender consistency, avoiding any rubbery texture.

3. Preheat Your Pan and Oil: Make sure the oil is sufficiently hot before adding the scallions. A hot pan ensures the scallions release their aroma and flavor without becoming soggy or burnt.

4. Fold, Don’t Stir: Use a gentle folding technique, rather than vigorous stirring, to carefully bring the eggs from the edges to the center. This helps achieve those desirable large, soft curds.

5. Finish with Butter: For an extra indulgent finish, consider adding a small knob of unsalted butter just after you remove the pan from the heat. This adds richness and enhances the silkiness of the scrambled eggs.