Aug 26, 2013

Thai Style Softly Scrambled Eggs - 泰式九層塔烘蛋

Sometimes it's kind of tricky to translate the name of Asian style dishes into English, especially when trying to keep the name as simple and short as possible. Softly scrambled eggs might be the closest translation for the recipe here. What I mean by "softly" is not to stir the eggs too much. The scrambled eggs should be in large pieces, which will hold the Thai sauce well and easy to pick up with chopsticks.

Thai style softly scrambled eggs -


  • 4 large eggs
  • 3 garlic cloves
  • 3 red chilies
  • 2 stalks of scallion
  • 2 tablespoons of well chopped Thai basil (plus extra leaves for garnish)
  • 1 tablespoon of fish sauce
  • 1/2 tablespoon of soy sauce
  • 1 teaspoon of brown sugar
  • Some already boiled room temperature water
  • Some olive oil
  • Some salt


Peel and give the garlic a good chop. Discard the stems of the scallions and red chilies, chop the remaining into smaller pieces. Take the basil leaves and chop into smaller pieces, we need about 2 tablespoons of chopped Thai basil for this recipe.

Break 4 eggs into a big bowl. Add about 1 tablespoon of water along with one small pinch of salt, beat well and set aside for later use.

Drizzle about 2 tablespoons of olive oil into the pan and turn to medium high heat. Quickly add in chopped garlic, chilies, and scallion. Cook till the aroma comes out but not burning the garlic. Pour in the soy sauce along the side of the pan, the heat on the sides will further enhance the aroma. Also add in the fish sauce, 1 tablespoon of hot water, and brown sugar.

Cook till the sauce has been reduced a little bit then add in chopped Thai basil. Give it a quick stir and cook for about another 20 seconds. Pour the sauce to a container and let's start making the eggs.

Add about 2 more tablespoons of olive oil to the same pan and wait till the oil gets pretty hot. Pour in the egg mixture and let it sear for a little bit first before start stirring the mixture. Gently scramble the eggs till both sides get a slightly browned color. You can even just sear the eggs as one big piece, like an omelet, but be careful when flipping the eggs to the other side.

Once done, slide the eggs onto a plate and pour the Thai basil sauce all over. Lastly, garnish this pungent, rice-killing food with some fresh Thai basil leaves.

Be sure to have some extra steamed white rice on the side. You can also use the sauce with other ingredients such as seared fish fillet or shabu beef slices. It can even be used with steamed broccoli, making a rather bland vegetable full of pungent Asian kicks!

Other eggs related recipes:
Seared zucchini and scallion eggs
Scrambled eggs stir fry with oyster mushroom and pork slices
Omelet with Taiwanese style pickled winter melon


  1. Hahah! Especially Asian-style of cooking eggs makes it even more difficult to translate to English. E.g this style of egg that you are cooking here, I don't think it exist in Western dishes or am I wrong? Western-style scrambled eggs is typically moist and soft vs Asian style scrambled eggs that ranges from moist and soft like 蕃茄炒蛋 to your dish here where it is more like 煎蛋/烘蛋。

    1. Yes you understand!! I love 烘蛋!!! Maybe I should try to make a western style 烘蛋 next time!