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EatSmarter exclusive recipe

Asian Scrambled Eggs

with Bean Sprouts
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Asian Scrambled Eggs

Asian Scrambled Eggs - Chile peppers and bean sprouts in place of onions and bacon give these scrambled eggs an Asian touch

Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
200
calories
Calories
0
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Ingredients

for
2
servings
1 piece
fresh Ginger root (about 20 grams)
½ bunch
½
½ stalk
3
3 tablespoons
4 ounces
Sprouts (eg, bean sprouts)
½
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Preparation

Kitchen utensils

1 Non-stick pan, 1 Slotted spatula, 1 Bowl, 1 Tablespoon, 1 Sieve, 1 Fork, 1 Small knife, 1 Large knife, 1 Peeler, 1 Cutting board

Preparation steps

1.
Asian Scrambled Eggs preparation step 1

Peel and finely chop ginger.

2.
Asian Scrambled Eggs preparation step 2

Rinse and chop scallions into thin rings.

3.
Asian Scrambled Eggs preparation step 3

Cut chile pepper in half lengthwise, remove seeds, rinse and finely chop.

4.
Asian Scrambled Eggs preparation step 4

Remove the tough outer layers of lemongrass and trim off the tough portion of root end. Finely chop 5 cm (approximately 2 inches) of the stalk closest to the root end.  

5.
Asian Scrambled Eggs preparation step 5

Whisk together eggs and coconut milk. Season with salt. Mix in ginger, scallions, chile pepper and lemongrass.

6.
Asian Scrambled Eggs preparation step 6

Pour egg mixture into a non-stick pan over low heat and slowly stir with a spatula, folding curds from edge of pan to center.

7.
Asian Scrambled Eggs preparation step 7

Rinse and drain bean sprouts.

8.
Asian Scrambled Eggs preparation step 8

Rinse lime and cut into wedges.

9.
Asian Scrambled Eggs preparation step 9

Serve scrambled eggs alongside bean sprouts and lime wedges.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie200 kcal(10 %)
Protein15 g(15 %)
Fat12 g(10 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage2 g(7 %)
Vitamin A0.3 mg(38 %)
Vitamin D2.6 μg(13 %)
Vitamin E2 mg(17 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate145 μg(48 %)
Pantothenic acid2.2 mg(37 %)
Biotin23 μg(51 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C21 mg(22 %)
Potassium349 mg(9 %)
Calcium112 mg(11 %)
Magnesium27 mg(9 %)
Iron2.8 mg(19 %)
Iodine11 μg(6 %)
Zinc2.1 mg(26 %)
Saturated fatty acids4.2 g
Uric acid19 mg
Cholesterol356 mg
Development of this recipe:
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