🍳 Asian Scrambled Eggs

Name: Asian Scrambled Eggs
Total time: 30 min
Yield: 4 servings
Ingredients: 20 g ginger (1 piece); 0.5 bunch spring onions; 0.5 red chili pepper; 0.5 stalk lemongrass; 3 eggs; 3 tbsp coconut milk (9 % fat); salt; 100 g sprouts (e.g. soybean sprouts); 0.5 lime

200 kcal · 30 min · 4 servings

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Ingredients

20 g ginger (1 piece)
0.5 bunch spring onions
0.5 red chili pepper
0.5 stalk lemongrass
3 eggs
3 tbsp coconut milk (9 % fat)
salt
100 g sprouts (e.g. soybean sprouts)
0.5 lime

Instructions

1. Peel the ginger and chop it finely.
2. Clean the spring onions, wash them, and slice them into fine rings.
3. Cut the chili pepper in half lengthwise, remove the seeds, wash it, and chop it finely.
4. If available, remove the tough outer leaves from the lemongrass and cut off the root end. Finely chop the bottom five centimeters of the stalk.
5. Whisk the eggs with the coconut milk. Season the mixture with salt. Stir in the ginger, spring onions, chili, and lemongrass.
6. Pour the egg mixture into a non-stick pan and let it set over low heat. Use a spatula to repeatedly pull the mixture from the edges toward the center to form nice curds.
7. Place the sprouts in a sieve, rinse them, and let them drain well.
8. Rinse the lime half with hot water and cut it into wedges or pieces.
9. Serve the scrambled eggs garnished with the sprouts and lime wedges.

Nutrition per serving

kcal: 200
Protein: 15 g · Fett/Fat: 12 g · Carbs: 7 g