Oyster Sauce Scrambled Eggs are my husband’s favorite scrambled eggs. Just two ingredients transform regular scrambled eggs into a special breakfast treat.
I learned how to make these oyster sauce scrambled eggs from my dad. He used to make these whenever our family visited him down in Maryland.
I’ve been making these humble scrambled eggs for at least 20 years.
Sesame oil and oyster sauce are the secret ingredients that turn plain scrambled eggs into an entirely different dish. So delicious, you could serve these for dinner.
Now I make them for my husband. These are his favorite scrambled eggs. He loves soft scrambled eggs, and I find the oyster sauce helps keep the eggs moist.
The trick to making these oyster sauce scrambled eggs is to cook them on low heat in a little sesame oil, using a spatula to gently toss the eggs.
The oyster sauce is drizzled in once the curds start forming. I use a rubber spatula to continuously, but gently, fold the eggs from the bottom of the skillet to the top, until they are just cooked through.
Oyster Sauce Scrambled Eggs
- 2 large eggs
- pinch sea salt
- 2 teaspoons sesame oil
- 2 teaspoons oyster sauce use vegetarian oyster sauce if you wish
- chives or scallions minced, optional
Whisk eggs and a small pinch of salt with a fork in a small bowl.
Heat sesame oil in skillet over medium heat. Add eggs and immediately start stirring with a spatula. When curds just start to form, add oyster sauce and continue to toss eggs gently with spatula to incorporate oyster sauce.
Cook just until done. Sprinkle with chives, if desired.
If you are vegetarian, substitute vegetarian oyster sauce.
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