Pho scrambled eggs
A family always on the run, we’ve become great at throwing together leftover ingredients from previous meals. When scouring the fridge this morning, I found myself inspired by last night’s Vietnamese Pho (a savory beef noodle soup topped with loads of fresh herbs) and created Pho scrambled eggs. These are damn good fluffy scrambled eggs, folded and finished with Fresno chiles, white onions, and a good healthy dose of aromatic herbs. This hits the spot before cold morning bike rides, or just about any time, Pho-real!
Pho scrambled eggs
Prep time: 5 minutes
Cook time: 3 minutes
Total time: 8 minutes
Serving size: 1
Cuisine: Asian fusion
Calories: #kcal
Ingredients:
1 tbsp: Unsalted Butter
2: Large Eggs (beaten)
2 pinches: Kosher salt (or more to taste)
2 tbsp: White onion (finely chopped)
1 tbsp: Fresno chiles (finely chopped)
1 tbsp: Thai basil (rough chop or torn)
1 tbsp: Cilantro (rough chop or torn)
1 tbsp: Mint (rough chop or torn)
Instruction:
With a medium skillet on medium to low heat, melt butter in the pan. Once the butter is melted, add your beat eggs and salt, remembering to consistently scrap the bottom of your pan once the egg starts to set, creating small egg curd ribbons. When three quarters of the way done, incorporate the onion, peppers, and herbs to the eggs. Turn off your burner and allow the eggs to finish cooking in the skillet. You will want to scramble your eggs once or twice after turning off the burner, and you will be rewarded with perfectly cooked, fluffy scrambled eggs.
Enjoy!
Notes:
Less is more. Chile and herbs are flavorful and can easily over power eggs if used in excess. When preparing Fresno chiles, spice can vary from pepper to pepper, and it is recommended you deseed and remove the membrane before dicing and adding to the scrambled eggs. Add Sriracha for a little extra kick.
