Kimchi Scrambled Eggs
Kimchi Scrambled Eggs
Soft, creamy scrambled eggs with a punchy, tangy twist from kimchi — quick, comforting, and seriously flavour-packed.
Why You’ll Love It
Creamy eggs with bold, spicy, tangy flavour.
Quick, easy and ready in minutes.
Perfect for breakfast, brunch, or a quick meal.
Serves: 2
Prep Time: 5 mins
Cook Time: 5-7 mins
Ingredients
- 4 eggs
- 1 tbsp butter (or oil)
- 2–3 tbsp The Cultured Food Company Kimchi, chopped
- 2 tbsp milk or cream (optional, for extra creaminess)
- Salt & pepper
Optional toppings:
- Spring onions
- Chilli flakes
- Toast or sourdough
Method
- Prepare the eggs: Crack the eggs into a bowl, add milk or cream (if using), salt, and pepper. Whisk until well combined.
- Cook the kimchi: Heat butter in a pan over medium heat. Add the chopped kimchi and cook for 1–2 minutes to release its flavour.
- Scramble the eggs: Lower the heat slightly and pour in the eggs. Stir gently and continuously, allowing soft curds to form.
- Finish: Cook until the eggs are just set but still creamy. Remove from heat immediately to avoid overcooking.
- Serve: Top with spring onions or chilli flakes and serve on warm toast.
Pro Tip: Keep the heat low and stir slowly for soft, creamy eggs — that’s the secret.
Boost your
Immune System
Support
Digestive Health
Improve
Overall Health
Raw & unpasteurised
Kimchi
Kimchi a traditional South Korean delicacy. Piquant and pungent this is our most intense ferment. Chinese cabbage, radish, carrot, spring onions, garlic, ginger, chilli powder and fish sauce are all naturally fermented for several months resulting in this national dish of South Korea.
