Soy Sauce Fried Eggs Recipe

Introduction

Soy Sauce Fried Eggs offer a rich and savory twist on a breakfast classic. With creamy eggs infused with umami soy sauce and a touch of heat from salsa macha, this dish is both comforting and flavorful.

Ingredients

• 4-5 eggs
• ¼-⅓ cup heavy cream
• 1 tbsp soy sauce
• Pinch of MSG and black pepper
• 1 tbsp salsa macha or chili crisp, plus more for topping
• Scallions to taste

Instructions

1. Step 1: Preheat a pan on high heat for 2 minutes. Add the heavy cream, then lower the heat to medium and let it simmer for 1 minute.
2. Step 2: Crack in the eggs, then add soy sauce, black pepper, and MSG. Cover the pan and cook for 2-3 minutes, or until the egg whites are set.
3. Step 3: Remove from heat and top with sliced scallions and salsa macha or chili crisp. Serve immediately.

Tips & Variations

• For a richer flavor, try using coconut cream instead of heavy cream.
• If you prefer less heat, reduce the amount of salsa macha or use a mild chili crisp.
• Add a splash of rice vinegar for a subtle tang that balances the soy sauce.

Storage

Store leftover soy sauce fried eggs in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to prevent overcooking. This dish is best enjoyed fresh but can be warmed carefully for convenience.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cream instead of heavy cream?

Heavy cream provides richness and helps create a silky texture. Using regular cream or milk may result in a thinner consistency and less creamy flavor.

What can I substitute for salsa macha if I can’t find it?

You can use chili crisp or a mix of chili flakes with toasted garlic and oil to mimic the spicy, crunchy texture of salsa macha.

Soy Sauce Fried Eggs Recipe

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Soy Sauce Fried Eggs are a savory twist on the traditional fried egg, enhanced with a rich mixture of heavy cream, soy sauce, and spicy salsa macha. This quick and flavorful recipe yields perfectly tender eggs with a hint of umami and heat, topped with fresh scallions for a delicious breakfast or snack.

• Author: Elena
• Prep Time: 3 minutes
• Cook Time: 5 minutes
• Total Time: 8 minutes
• Yield: 2 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Egg Mixture

• 4–5 eggs
• ¼–⅓ cup heavy cream
• 1 tbsp soy sauce
• pinch of MSG
• pinch of black pepper

Toppings

• 1 tbsp salsa macha or chili crisp + more for topping
• scallions to taste, sliced

Instructions

1. Preheat the Pan: Preheat a pan over high heat for 2 minutes to allow it to reach an even cooking temperature.
2. Add Heavy Cream: Pour the heavy cream into the hot pan, then lower the heat to medium and let it simmer for about 1 minute to create a flavorful base for the eggs.
3. Cook the Eggs: Add the eggs to the pan along with soy sauce, a pinch of MSG, and black pepper. Cover the pan and cook for 2-3 minutes until the egg whites are set, ensuring a tender yolk.
4. Add Toppings and Serve: Remove the cover and top the eggs with scallions and salsa macha or chili crisp. Add extra chili crisp if desired for more spice, then serve immediately.

Notes

• Adjust the soy sauce to taste if you prefer a less salty flavor.
• If you do not have salsa macha or chili crisp, substitute with your favorite chili oil or hot sauce.
• Use fresh scallions for a burst of fresh flavor and color.
• Cooking time may vary slightly depending on your stove and pan type.
• For a vegan-friendly variation, substitute eggs with tofu and use a plant-based cream alternative.

Keywords: Soy Sauce Fried Eggs, Asian breakfast, savory eggs, spicy eggs, salsa macha, chili crisp eggs, quick breakfast