Jan 20, 2017

Don't Throw Away Those Cilantro Stems Just Yet, Give This Egg Recipe a Try

Let's put cilantro stems into good use. Those stems are just as aromatic as its leafy counterpart. In addition, the stems are actually quite soft compared to other herbs such as thyme and rosemary. So instead of tossing the cilantro stems, why not put them into good use and brightens up a simple scrambled eggs recipe?

Scrambled eggs with cilantro -


  • 4 large eggs
  • 3 tablespoons finely chopped cilantro 
  • 2 tablespoons olive oil
  • 1 tablespoon water
  • 1/2 teaspoon salt
  • Some white pepper powder


Break the eggs into a medium bowl. Add in finely chopped cilantro, including the stems. Also add in salt, water, and about two dashes of white pepper powder. 

Beat the mixture till fully combined.

Drizzle some olive oil to the pan and turn to medium high heat. Wait till the oil turns warm then pour in the egg mixture.

Even though it's a "scrambled" eggs recipe, but try not to scramble it too much in order get larger bite size pieces. Only lightly scramble it in the beginning then just let the mixture "sear" on the pan till the bottom turns slightly browned. 

Flip the pieces and continue to "sear" till slightly browned. Transfer onto a serving plate.

Use more salt if preferred. This recipe only use minimal amount of salt so that the cilantro aroma can shine through.

Serve with Sriracha if desired. 

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