A twist on scrambled eggs that you are guaranteed to enjoy made with Asian-style pickled jalapeños! You will always find a jar of these jalapeños in my refrigerator! No pickling experience required and no special equipment or ingredients! And don’t be concerned about the heat because deveining and deseeding will keep the flavor without the heat. I am positive these jalapeños will also become a staple for you too for using with eggs or in other dishes! Hope you will try it out! 🙂
List of Ingredients for Jalapeños
(Enough for 1 pint jar)
- ¼ C Water
6 Tbs Soy sauce or tamari sauce
- 6 Tbs White vinegar
- 1 Tbs Sugar
- 4-5 Medium jalapeños – Try to purchase relatively straight jalapeños because it makes it easier deseeding and deveining.
List of Ingredients for the Jalapeño Scramble
- 6 Eggs
- ~⅓ C Pickled jalapeños, chopped – add more or less to taste
- Oil or butter for frying
- Soy sauce or tabasco sauce optional for serving!
List of Tools for Pickled Jalapeños
- 1 glass pint jar with tight fitting lid
- Cutting board and knife
- Paring knife
- Food grade gloves or plastic bag
- Measuring cup
- Chopsticks or a spoon to mix the sauce (I use a long handle iced tea spoon.)
1 Tbs measuring spoon (a measuring glass is helpful but optional)
- Small pot for heating the sauce
List of Tools for the Scramble
- Measuring cup or small bowl for the eggs
- Fork or chopsticks to mix the eggs and for the jalapeños
- Cutting board and knife for the jalapeños
- ⅓ cup measuring cup
- Fry pan
- Spatula and resting plate
- Serving plate
Prepare the Jalapeños
Rinse then deseed and devein the jalapeños. Deseeding and deveining can be done in a number of ways, and it is usually suggested to use food safe gloves. My favorite technique is to cut off the stem and core the center because gloves are not needed if done carefully.
Use a paring knife to cut off the top and carefully cut around the core, and pop it out. Continue to cut out any remaining membrane and seeds being careful not to touch any interior part of the jalapeño. (Any oil on the fingers can cause burning especially if the eye is touched! And trust me, you really don’t want this!) Once the jalapeños are deseeded and deveined, slice carefully, making rings. Now, using a plastic food bag like a glove, place the sliced jalapeños in a pint jar that has a tight fitting lid.
Prepare the Brine and finish pickling
To make the brine, add the water, soy sauce, white vinegar, and sugar to a small pot. Bring the pot to a simmer to blend the flavors and dissolve the sugar. Pour to cover the jalapeños in the jar. Push down any jalapeños with a spoon to ensure everything is covered by the pickling brine. Tighten the lid on the jar and leave out on the counter for the remainder of the day. Place in the refrigerator at night. Leave for a minimum of 3 days before using. These will keep for weeks in the back of the refrigerator.
Prepare the Scrambled Eggs
Crack 6 eggs into a bowl or measuring glass. (I like to remove the chalaza which is the white cord/band that keeps the yolk in the center of the egg. I do this only as a preference for texture.) Now, lightly beat the eggs with a fork or chopsticks. Chop enough jalapeños for about ⅓ cup but chop more or less to taste. Add the jalapeños to lightly beaten eggs and continue to whisk together.
Heat oil or butter in a medium sized frying pan and cook the egg mixture until desired doneness.
Enjoy your Asian inspired scrambled eggs with a bowl of rice! (Try drizzling with soy sauce! Yum!)
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