Silky Umami Eggs

Serves
2 Serving
Silky Umami Eggs
If your scrambled eggs are rubbery, you're doing it wrong. Here’s how you make proper Silky Umami Eggs. We’re talking ridiculously soft, buttery eggs, folded gently over fluffy sesame-infused rice until they’re just barely set. A final hit of our crispy chilli oil and flaky salt creates a breakfast that’s simple but incredibly effective.
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Silky Umami Eggs

Ingredients

1 cup white rice
2 cups water
6 eggs
2 tbsp butter
1 tbsp sesame oil
2 tsp UmamiPapi Chilli Oil
2 tbsp UmamiPapi Chilli Oil
1 bunch fennel fronds
1 pinch flaky salt

METHOD

  1. Wash your rice in a sieve to remove excess starch then add to a saucepan with water, let it boil then reduce heat to low and cover for around 10-12 minutes. When done turn off the heat and still keep the lid on to steam for 10 minutes.
  2. Add sesame oil to the rice and fluff with a fork.
  3. In a bowl, add your eggs and whisk until just combined.
  4. In a non-stick stick fry pan over medium-low heat add a knob of butter and 2 teaspoons of UmamiPapi oil only.
  5. Add in your eggs and using a silicone spatula gently fold eggs to create fluffy egg sheets.
  6. Remove from heat when it’s just about cooked as it’ll finish cooking when you serve.
  7. Add rice to a bowl.
  8. Place eggs on top of your rice.
  9. Drizzle UmamiPapi Chilli Oil on top.
  10. Garnish with fennel fronds and flaky salt.
  11. Enjoy!

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