Kimchi Scrambled Eggs

Kimchi Scrambled Eggs

The brothers from Twins Kitchen, Caleb and Joshua Ng, walk us through their favourite recipes using ingredients from their their own ‘hood in Sheung Wan

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Foodie  Foodie Your Guide to Good Taste  on 13 May '15

This article originally appeared in the latest May edition of Foodie: Jamie's Hong Kong. Read it here!


  • 2 slices bread
  • 3 medium eggs
  • 2 tbsp kimchi
  • 25g butter
  • ¹⁄8 tsp salt
  • sprinking of black pepper
  • 2 tsp butter or olive oil
  • 1 tbsp goat cheese or cream cheese, grated
  • 1 tsp chives or scallion greens, thinly sliced
  • 2 tbsp milk or cream
  • 1 pot of water


  1. Crack the eggs, beat with milk, salt, pepper and half of the butter in a small bowl. Lightly beat with a fork or a whisk until combined.
  2. Boil a pot of water, place a saucepan over, bain-marie style, add rest of butter to the saucepan on over low heat.
  3. Add both pieces of bread to toaster.
  4. Once the butter is melted and foamy, swirl it around the pan so it covers the entire bottom surface. Pour in the beaten egg, giving a constant, gentle stirring on a very low heat. The eggs will get firmer and firmer, take them off the heat when they get to your preferred scramble consistency.
  5. Coat toast with cheese and then pile the scrambled eggs on topping with kimchi. Sprinkle with an additional grind of black pepper and chives.

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If you want to taste their dishes in person they can be found at Common Ground in Sheung Wan and Stack in Sai Ying Pun. Styling by Jo Lorenz and photography by Sophie Jin. Check out the twins' Facebook here



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