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Asian Scrambled Eggs

Prep Time:

5 minutes

Cook Time:

5 Minutes


1 Serving



About the Recipe

This super simple recipe is a take on shoyu scrambled eggs that uses soy sauce and green onions or shallots. Instead of using green onions, we are substituting coriander leaves or cilantro and adding some black sesame seeds at the end.

This dish is:

- plant-based
- vegetarian
- gluten free
- low carb
- keto-friendly
- paleo

Cilantro is the best vegetable for chelating or binding heavy metals. So, this dish helps support your body's detoxification processes.

Sesame seeds is rich in calcium. And...did you know that in Ayurveda, ancient medical system in India and sister science of Yoga, sesame seeds were used to whiten teeth!

The seasoning and herb used in this dish imparts a delicious umami flavor. You'll want to make this dish again and again!


  • 3 eggs

  • soy sauce, few drops

  • handful coriander, chopped

  • ¼ avocado

  • ½ tsp. black sesame seeds, to serve


Step 1

Separate the egg yolks and whites. Mix the yolks with the soy sauce and chopped coriander.

Step 2

In a dry non-stick pan, fry the egg whites until almost done. Take off the heat and add in the egg yolks, stirring well for about half a minute.

Step 3

Serve sprinkled with black sesame seeds, additional coriander (optional) and avocado on the side.

Nutrition per serving:

270 kcal

14g Fats

5g Carbs

19g Protein

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