Vietnamese Scrambled Eggs- “Trung Bac” Recipe

When I need a quick easy meal I usually make eggs for myself. It’s definitely a comfort for me and I can seriously them for any meal- breakfast, lunch or dinner. Just give me a side of rice, kimchi and Maggi and I’m all set! Lol

This recipe is dairy free with the use of a little cornstarch which surprisingly makes your eggs super silky & ultra fluffy and velvety soft! The touch of sesame oil also gives it a silk, luxurious touch to the eggs as well. The fish sauce added is just for a little extra umami flavor (not fishy at all).

You can also make regular perfectly scrambled eggs well (just omit the the sesame oil and fish sauce)!

Also, join me in celebrating Farm Animal Awareness Week with the ASPCA! One of the easiest ways to help farm animals this week is to look for an animal welfare seal or certified humane seal on the packaging of your meat and dairy products. One of the brands I love is Pete & Gerry’s eggs.  It’s organic, certified humane/raised and handled!

*Using cornstarch helps break the proteins down in the egg whites thus keeping them from getting to rubbery

*Using water instead of milk or cream is also said to help prevent rubbery textures in the eggs, the water also helps the eggs to steam and cook slower thus making them fluffier

*Add salt at the end (last 30 seconds of cooking) to prevent eggs from drying out quicker

*Cook eggs over low to no heat for the best moist / fluffy eggs.

INGREDIENTS

1 tbs butter (or Light EVOO, or Tea seed oil)

Basic scrambled egg mixture:
3 large eggs
2 tbs cold water
1 tsp cornstarch
1/3 tsp salt
1 tsp olive oil

Vietnamese aromatics:
1/4 tsp white pepper
1/4 tsp fish sauce (or Maggi)
1 tbs chopped scallions

Garnish
Fresh scallions
Black pepper
Sesame seeds

PREPARATION

1. Mix corn starch and water, then fold in egg mixture ingredients and mix evenly until smooth. Then mix in salt / pepper or Vietnamese aromatics and whisk thoroughly.

2. Heat 1 tbs butter or oil in a non-stick pan til glossy, thin, over medium-high heat and swirl oil/butter completely around pan.

3. Pour in eggs and let set just a few seconds, lower heat down to a low setting, then gently swirl, push and fold eggs in until cooked. Remember slow and steady wins the race (moving the eggs slow on low heat will make the eggs super fluffy). Turn off burner and add a little salt or any aromatics above at the very last 30 seconds of cooking.

Slow, soft stirs will result in fluffy, moister, and bigger curds while quicker stirs will result in smaller curds. Remove from heat when eggs are slightly firm, soft in texture and slightly on the runnier side. Don’t let them dry out, eggs will continue to cook for a minute or so when transferring to dish.

4. Plate and garnish immediately with fresh scallions, black pepper, and/or sesame seeds.