Kimchi-Eier (10 Minuten)

Zutaten

• 4 large eggs
• 2 Tablespoon milk (Substitute: cream but can omit)
• 1 Tablespoon Butter (Unsalted)
• 4-8 Tablespoons kimchi (Use regular cabbage/ baechu kimchi, brine and leaves)
• 2-3 slices American cheese (Optional: No more than 3 or it'll overwhelm the dish!)

Zubereitung

1. 1

   Beat the eggs well with the milk or cream, if using.

2. 2

   Melt 2/3 Tablespoon of butter in your skillet (or use oil) and add a pinch of salt.

3. 3

   Add the kimchi to the hot oil or butter. You can cook till it's soft (about 2 minutes) or, if you have time, let it roast in the pan for longer to really develop the flavor. Note: we add the kimchi then the eggs as we don't want the eggs to overcook! You can also pimp up your egg skillet by adding onions, mushrooms and tomatoes along with the kimchi.

4. 4

   When you're happy with the kimchi, push it to the side of the pan. You may need to add a bit more butter or oil to the "empty" part of the pan before adding the eggs.

5. 5

   Over medium-low heat, add the eggs and gently stir with a rubber spatula, so that the uncooked parts of the egg come into contact with the heat, and semi-cooked parts are moved away before they fully set. Continue till the eggs are almost done.

6. 6

   Optional: If adding cheese, make sure to add it almost immediately after adding the eggs to the pan so that it can melt.Season with soy sauce or a pinch of salt but keep in mind that cheese is pretty salty so you won't need much seasoning if adding cheese.

7. 7

   Remove from the heat before the eggs are fully cooked as the residual heat from the pan will continue cooking the eggs.Tip: for something extra rich, stir in an extra 1/2 tablespoon of butter just before the eggs set.