Level-Up Scrambled Eggs

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This level-up scrambled eggs recipe features a fluffy egg with elevated flavors, a sauce, and fish toppings. This is a fancier version of scrambled eggs that Filipinos love to chow down.

Since this involves cooking the eggs thin and then rolling them for aesthetics, it can be easier by using a non-stick pan and a flexible spatula.

Ingredients

• 3 eggs
• 1 medium red onion – chop finely
• 5 cloves garlic – mince finely
• 4 medium tomatoes – chop finely
• Thumb-size ginger – peel and pound
• 1/4 cup evaporated milk
• 1/4 of a whole medium matambaka
• 1 teaspoon flour
• 1 tablespoon brown sugar
• 1/8 cup water
• 1/4 cup soy sauce
• 1 tablespoon tomato catsup
• oil or butter
• Salt and pepper to taste

Prepare the toppings and sauce

Read: Scrambled Eggs with Kangkong

1. Fry the matambaka and let it rest. Remove the bones and chop finely. Toast on a pan with little oil. Set aside.
2. In a bowl combine soy sauce, water, flour, ginger, and 1/4 teaspoon of chopped garlic. Mix well and let it rest.

Cook the Scrambled Eggs

1. Combine eggs, milk, salt, and pepper.
2. Lightly drizzle a non-stick pan with oil and turn on the heat to low.
3. Saute garlic, onion, and tomatoes. Let it simmer for a few minutes.
4. Add 1/4 of the egg mixture, spread it out, and let it cook.
5. Roll and repeat.

Make the sauce

1. Strain the mixture.
2. Let it boil over medium heat.
3. Cook until thick.

Let’s Assemble

1. On a plate, put the scrambled eggs.
2. Drizzle with sauce.
3. Add the toppings.
4. Serve and enjoy.

Notes

• Rolling the egg is easier for a non-stick pan and a flexible spatula.
• Cover the pan while cooking the egg to trap the steam and cook it faster.
• If you don’t have matambaka, you can use milkfish or tilapia.
• You should not cook the garlic and ginger along with the sauce. The herb flavor will be overpowering.
• This level-up scrambled eggs is best with hot coffee.