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Bon Appétit

Soy-Ginger Dinner Scramble

4.9

(45)

Image may contain Plant Food Produce and Vegetable
Photo by Chelsea Kyle, Food Styling by Frances Boswell

Scrambled eggs don’t have to be served plain with all the fun happening elsewhere. Ginger and soy sauce transform their basic reputation and make scrambled eggs for dinner feel like more than a cop-out.

Recipe information

  • Yield

    2 servings

Ingredients

3

small Persian cucumbers, very thinly sliced

Kosher salt

2

Tbsp. unseasoned rice vinegar

1

tsp. honey

1

Tbsp. ghee or unsalted butter

4

large eggs

2

tsp. mirin (optional)

1

tsp. finely grated peeled ginger

1

tsp. white or regular soy sauce

Steamed white rice, toasted sesame seeds, and sliced scallions (for serving)

Preparation

  1. Step 1

    Place cucumbers in a small bowl. Add several pinches of salt. Massage cucumbers with your hands, gently at first, then squeezing more firmly as they expel excess water and become more pliable. Pour off any liquid they release.

    Step 2

    Stir vinegar and honey in another small bowl until honey is dissolved. Add to cucumbers and toss to coat. Season with salt if needed.

    Step 3

    Melt ghee in a small skillet (preferably nonstick) over medium-low heat. Whisk eggs, mirin (if using), ginger, and soy sauce in a medium bowl until eggs are completely smooth and no visible bits of whites remain. Add to skillet and cook, stirring with a rubber spatula, until large wavy curds form and no wet egg remains, about 2 minutes. Taste and season with salt.

    Step 4

    Serve eggs on top of rice. Top with pickled cucumbers, sesame seeds, and scallions.

    Step 5

    Do Ahead: Cucumbers can be pickled 3 days ahead. Cover and chill.

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Reviews (45)

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  • This may seem like a simple recipe but -seriously- you guys, it's so so good. Ginger and soy sauce transform eggs, who knew? The sharpness of the pickles cuts the creaminess of the eggs and I dashed on some red pepper flakes for a little heat. Have already made three times and will make again!

    • Leahhamm

    • Washington DC

    • 12/24/2018

  • I only made the eggs but they were divine. I'll use white soy next time though.

    • kimmyh

    • Toronto

    • 12/27/2018

  • loooved this recipe, perfect combo of flavors

    • Anonymous

    • 12/30/2018

  • This is so tasty! I never would have dreamed that pickles and eggs would be so delicious and perfect together. Can’t wait to have this again!

    • Anonymous

    • Austin, TX

    • 1/1/2019

  • Great recipe! I made the cucumbers as well as the eggs and it actually is a great combination. Make sure you get the cucumbers super thin!! The gee with the eggs is an amazingly buttery taste. Green onion really gives the eggs great flavor I added a few chili flakes as well.

    • Anonymous

    • Illinois

    • 1/3/2019

  • This is just traditional Chinese fried rice. If you go to China and order fried rice, this is what you’ll get.

    • Anonymous

    • 1/7/2019

  • Unsure if I'll ever be able to eat regular scrambled eggs again. I had to sub sherry and a pinch of sugar for mirin as I didn't have any, but these were delicious. They're too simple and easy for you NOT to try them -- these eggs are game-changers.

    • Anonymous

    • Berkeley, CA

    • 2/10/2019