Breakfast & Brunchbonappetit
Trúng Và Trúng (Scrambled Eggs)
Soft scrambled eggs are taken up a notch with brown butter, scallions, and crispy shallots. Serve with toast or rice for a quick meal ideal any time of day.
👥 2 Servings👤 Ben Carolan📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
- ●spatula
📝 Preparation Steps
1
Whisk 6 large eggs, pinch of kosher salt, and 2 tsp. fish sauce in a small bowl; strain through a fine-mesh sieve into another small bowl. (Straining is optional but highly recommended for restaurant-quality results.) Stir in 2 scallions, thinly sliced.
large eggs6Pinch of kosher salt. fish sauce, divided4 tsp
2
Heat 2 Tbsp. unsalted butter in a medium nonstick skillet over medium, swirling occasionally, until it foams, then browns (check color by dipping in a spoon and lifting it up), about ⏱️ 3 minutes. Pour into a small heatproof bowl and whisk in remaining 2 tsp. fish sauce. Set aside.
. unsalted butter, divided4 Tbsp. fish sauce, divided4 tsp
3
Wipe out skillet; heat remaining 2 Tbsp. unsalted butter in skillet over medium until melted. Add egg mixture and cook, stirring occasionally with a heatproof rubber spatula in broad sweeping motions, until fluffy and barely set (they should still look runny on top), about ⏱️ 3 minutes. Remove from heat.
. unsalted butter, divided4 Tbsp
4
Mound steamed white rice into a large bowl and top with scrambled eggs. Spoon reserved brown butter over, then top with finely chopped store-bought pickled jalapeños, finely chopped chives, and store-bought crispy shallots.
Steamed white rice, finely chopped store-bought pickled jalapeños, finely chopped chives, and store-bought crispy shallots (for serving)large eggs6
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