The humble scrambled egg gets an asian-style makeover that will knock your socks off: Vietnamese scrambled eggs with fish sauce is a true taste revelation.
Since I started eating sugar free, breakfast is the meal that has changed most. Out is the toast with jam, the maple syrup-covered pancake and anything by Kellogg’s. Instead of loading up on carbohydrates, I eat more protein and healthy fats, which makes me feel way more alert and satisfied until lunchtime. My two favourite staples now are home-made granola with yoghurt and fruit – such as the Peanut Butter Granola or the Cashew Quinoa Granola – and eggs in all shapes and forms:
- Soft-boiled eggs with asparagus or cheese soldiers,
- Fried eggs – so crispy, so lovely, so messy,
- Scrambled eggs with whatever is in the fridge – spinach, bacon, veggies, chorizo, ham. Or just on their own.
- Poached eggs with avocado on homemade spelt bread, and,
- When I feel fancy: Spinach and Chive Mini Quiches – essentially, scrambled eggs made to look beautiful in a muffin tin.
Now I have a new egg passion, thanks to my dear friend Wendy: Vietnamese scrambled eggs with fish sauce.
Like she described to me, adding fish sauce to scrambled eggs makes the taste go “off the scale”. And oh my, is she right. The saltiness of the fish sauce adds a new dimension to this dish that you have not thought possible. The result is definitely not fishy like you might imagine. It’s rich, complex and simply… “oompf”. Adding tomatoes for that lovely umami flavour and spring onions plus a little ginger to the mix makes this dish a perfectly quick, easy and protein-rich lunch as well.
The key to achieving the briny richness that is reminiscent of crab is to take your time with the preparation or your Vietnamese scrambled eggs. The spring onions need to be sauteed on low heat, which brings out their sweetness. The beaten egg mixture should also be cooked slowly and moved around gently with a spatula. I don’t like my eggs dry – I love the creamy texture they get when you do not rush. I will even pour the leftover raw egg from the bowl into the finished scrambled eggs to soften them further.
Vietnamese scrambled eggs might not be the right thing for everyone at seven o’Clock in the morning; I totally understand that some tastebuds need to be woken gently. I would recommend to give this truly incredibly flavour combo a try at sensible time of day once you are ready for a bit of an adventure.
I promise, you’ll never look back.
And I shall ask Wendy for more kitchen secrets!
- 4 large eggs
- 2 teaspoons of fish sauce
- 1 cm ginger, chopped
- 2 spring onions, cut into rings
- 1 shallot, chopped (optional)
- 6 cherry tomatoes, deseeded and quartered
- black pepper
- oil, for frying
- Gently fry your onions and ginger until softened, but not crispy or blackened.
- Add the deseeded tomatoes (the seeds would make the dish too watery) and cook for 1 minute.
- Whisk the eggs and fish sauce in a bowl and add to the pan.
- On a very low heat, move the mixture around gently until the egg has a creamy consistency.
- Pour over the last bit of raw egg from the bowl - this is too good to waste!