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.
- 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
- Fry the matambaka and let it rest. Remove the bones and chop finely. Toast on a pan with little oil. Set aside.
- 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
- Combine eggs, milk, salt, and pepper.
- Lightly drizzle a non-stick pan with oil and turn on the heat to low.
- Saute garlic, onion, and tomatoes. Let it simmer for a few minutes.
- Add 1/4 of the egg mixture, spread it out, and let it cook.
- Roll and repeat.
Make the sauce
- Strain the mixture.
- Let it boil over medium heat.
- Cook until thick.
- On a plate, put the scrambled eggs.
- Drizzle with sauce.
- Add the toppings.
- Serve and enjoy.
- 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.