March 9, 2012
FOOD SKETCH #27: Asian Scrambled Eggs
TO MAKE: I thinly slice one garlic clove and sauté it in sesame oil. I add a handful of grape tomatoes that have been sliced in half, and heat both for a little bit before cracking a few eggs into the pan. I lightly scramble the eggs with a rubber spatula, and then add thinly sliced scallions, a small drizzle of soy sauce and a pinch of salt. This egg scramble is good with a lightly toasted slice of shoku pan (you can buy a loaf at any Asian bakery, like Takahachi Bakery, Paris Baguette, or Cafe Zaiya, etc).
By the way, some of my breakfast illustrations are featured over on Simply Breakfast, along with a Q&A.