Difficult to get excited about eggs really, isn’t it. Not really the glamour ingredient of your shopping trips are they? You’ll use them up, probably – and if you’re really struggling you can always try and make banana bread like literally everyone seems to be right now – but it’s rare that we associate the humble egg with Big Tasty Things. To the Soy Ginger Egg Scramble then, which having made for the first time a few weeks ago has become a staple lunch favourite in casa del Keeva Eats.
Properly tasty, quite healthy, and reasonably thrifty (any jazzy ingredients that make this tasty can be reused), this soy ginger egg scramble has quickly become an ol’ reliable. Here are some other things to say about it:
- It’s a versatile recipe – You can change up pretty much anything in the recipe to suit what you have available and it’ll still be tasty*. The last time we made this at KE we were out of cucumber and quick pickled red onions instead. If you’re out of fresh ginger, you could sub in ginger powder if you’re really struggling, although we recommend Very Lazy ginger which can be re-used and comes in its own pickle. Most supermarkets stock this.
- It’s really easy – The hardest thing you have to do here is cook some rice, which basically requires moving a pot off the heat whenever a timer on your phone goes off. The whole dish takes around 20 minutes, and that’s assuming you’re cooking rice from scratch and not using leftovers/microwaving bag rice. You can do this.
- It’s healthy – Eggs are healthy, everyone loves eggs. It’s eggs, cucumbers, scallions, and rice. You can choose to not add butter to the eggs if you hate yourself.
*apart from eggs. It’s a recipe for scrambled eggs.
Our entry for ‘most middle-class sentence of 2020’ is this: if you can upgrade to a posh soy sauce for this recipe, then do. Kikkoman soy sauce is great, and only costs about £1 more than shop-brand sauces. That’s about a quarter of the price of that pint you’re not going to get anytime soon.
Soy Ginger Egg Scramble
- 1 Medium Cucumber
- 2 tbsp Mirin
- 2 tbsp Honey
- 1 knob Butter
- 4 Eggs
- 1 tbsp Ginger
- 1 tbsp Soy Sauce
- White Rice
- Sesame Seeds
- If cooking rice, get it on. Rinse rice first in a sieve until water runs clear. Aim for a 2:1 water/rice ratio in your pot, and season water with a pinch of salt. When the water is boiling, add rice, then turn the heat off and cover. Set a timer for 14 minutes.
- Chop up cucumbers as fine as you like and add to a sieve or colander. Add several generous pinches of salt and start to play with them in your hands until they begin to expel their water. They'll start to become a lot more pliable – squeeze off as much water as you can when this happens.
- In a small bowl, stir honey and vinegar together until honey is dissolved. Add cucumbers and toss to coat. Season with salt if required.
- Melt butter in a small pan over medium heat. Whisk together eggs, mirin, ginger, and soy sauce in a medium bowl until combined and no clumps of egg remain. Add to pan and cook, dragging egg across the pan with (preferably) a rubber spatula. Aim for large, creamy curds – around 5 minutes in the pan. Turn heat off when hardly any wet egg remains.
- Serve eggs on top of rice – top with pickled cucumbers, sesame seeds, and scallions.
Fancy another cheeky lockdown egg recipe? Check out Molly Baz’s egg salad sandwich.
Enjoying Keeva Eats? Sign up to our newsletter below!