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Bon Appétit

Trúng Và Trúng (Scrambled Eggs)

Scrambled eggs over rice and topped with fried shallots and scallion oil.
Photo by David Williams

Developed by sous-chef Ben Carolan, these scrambled eggs are the most-ordered item on the menu at Sap Sua in Denver, one of our Best New Restaurants of 2024. A variation on a customary Vietnamese breakfast, at the restaurant, the eggs are made luxurious by the judicious use of brown butter and trout roe. At home, skip the roe and top with store-bought crispy shallots for extra texture. Straining the whisked eggs before cooking removes every last trace of errant shells and chalaza—stubborn, stringy bits of egg protein—that may interfere with the deluxe eating experience you’re after. —Shilpa Uskokovic, senior test kitchen editor

What you’ll need

Recipe information

  • Total Time

    20 minutes

  • Yield

    2 servings

Ingredients

6 large eggs
Pinch of kosher salt
4 tsp. fish sauce, divided
2 scallions, thinly sliced
4 Tbsp. unsalted butter, divided
Steamed white rice, finely chopped store-bought pickled jalapeños, finely chopped chives, and store-bought crispy shallots (for serving)

Preparation

  1. Step 1

    Whisk 6 large eggs, pinch of kosher salt, and 2 tsp. fish sauce in a small bowl; strain through a fine-mesh sieve into another small bowl. (Straining is optional but highly recommended for restaurant-quality results.) Stir in 2 scallions, thinly sliced.

    Step 2

    Heat 2 Tbsp. unsalted butter in a medium nonstick skillet over medium, swirling occasionally, until it foams, then browns (check color by dipping in a spoon and lifting it up), about 3 minutes. Pour into a small heatproof bowl and whisk in remaining 2 tsp. fish sauce. Set aside.

    Step 3

    Wipe out skillet; heat remaining 2 Tbsp. unsalted butter in skillet over medium until melted. Add egg mixture and cook, stirring occasionally with a heatproof rubber spatula in broad sweeping motions, until fluffy and barely set (they should still look runny on top), about 3 minutes. Remove from heat.

    Step 4

    Mound steamed white rice into a large bowl and top with scrambled eggs. Spoon reserved brown butter over, then top with finely chopped store-bought pickled jalapeños, finely chopped chives, and store-bought crispy shallots.

TagsMainBreakfastLunchNut FreeQuick30 Minutes or LessEasyVietnameseSoutheast AsianAsianEggBon Appétit

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