Wok Breakfast Scramble

Wok Breakfast Scramble
Wok Breakfast Scramble
Wok Breakfast Scramble
Wok Breakfast Scramble
Cuisinart original

The umami boost from soy sauce and sesame makes the best scrambled eggs. Serve over toast or on top of congee.


4-6 servings


4-5                              Large eggs

Pinch                          Kosher salt

3 strips                       Smoked bacon, julienne

1                                  Red Bell Pepper, diced

1                                  Jalapeno, seeds removed and diced

1 medium                  Red onion, diced

¼ teaspoon               Soy sauce

1 teaspoon                 Sesame oil

1                                  Scallions, rough chop

¼ cup                        Cilantro, chopped

Nutritional information

No nutrition information available


  1. In a small bowl, whisk eggs and salt
  2. Heat wok over medium high heat
  3. Add bacon, tossing constantly and cook until crispy, about 1-2 minutes
  4. Add peppers and onions, stirring constantly
  5. Move food up sides of wok creating a well
  6. Slowly drizzle eggs into the well and immediately scramble with large chopsticks or a spatula
  7. Eggs should be cooked, but still somewhat curdy, about 1-2 minutes
  8. Toss in soy sauce, sesame oil, scallions and cilantro
  9. Serve immediately.