Fried Eggs with Kimchi
Total time: 10 minutes
Serves: 1 for brunch
- A Frywall that fits (see our sizing guide)
- A small nonstick pan
- 2 eggs
- 1/3 cup kimchi, chopped roughly
- 1 tbsp. scallions, sliced thinly
- 1 tbsp. vegetable oil
- soy sauce to taste
On the stovetop, heat the oil over medium-high heat and place the Frywall into position. Sauté the kimchi for a minute or two, or until it begins to soften and darken slightly. Reduce heat to medium and pour the eggs into the pan.
Cook for about four minutes or until the egg whites are set. The edges of the eggs should be medium-brown and crisp. If the edges are darkening too quickly, reduce the heat. Slide the eggs onto a plate and garnish with the sliced scallions and soy sauce. Serve accompanied with rice (preferably short-grain) or crusty French bread.