Sambal Scrambled Eggs (Telur Orak-Arik Sambal)
The perfect Indonesian-inspired breakfast that transforms simple scrambled eggs with the authentic heat and complex flavours of sambal oelek. Creamy, spicy, and ready in 10 minutes - this protein-packed breakfast will revolutionize your morning routine.
- Prep time
- 3 min
- Cook time
- 7 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 6 large free-range eggs
- 1-2 teaspoons Spice Island Sambal Oelek (start with 1 tsp)
- 3 tablespoons whole milk or heavy cream
- 2 tablespoons unsalted butter
- 2 shallots or spring onions, finely sliced
- 1 small ripe tomato, seeded and diced
- 1/4 teaspoon salt (adjust to taste)
- 1/8 teaspoon white pepper
- 1 tablespoon fresh coriander, chopped
- 1 small green chili, finely sliced (optional)
- Toasted sourdough bread or steamed jasmine rice for serving
- Cucumber slices for cooling contrast
Instructions
- 1
Crack eggs into a bowl and add milk, sambal oelek, salt, and white pepper. Whisk vigorously until well combined and slightly frothy.
- 2
Heat butter in a non-stick pan over medium-low heat until melted and foaming.
- 3
Pour in the egg mixture and let it sit for 30 seconds without stirring.
- 4
Using a spatula, gently push the eggs from the edges toward the center, tilting the pan to let uncooked egg flow underneath.
- 5
Continue this process for 3-4 minutes, stirring gently and occasionally, until eggs are almost set but still slightly wet.
- 6
Add diced tomato (if using) and half the spring onions. Gently fold in.
- 7
Remove from heat while eggs are still slightly underdone - they'll continue cooking from residual heat.
- 8
Garnish with remaining spring onions and fresh cilantro. Serve immediately with toast or rice.