Scramble Egg

Scramble Egg 4


  • Garlic
  • Shallot
  • Lemon grass
  • Galangal
  • Sugar
  • Kaffir lime leaf
  • Salt
  • Egg



  1. Prepare herb ingredients by cutting them to be very small pieces.
  2. Beat eggs, salt, sugar and herbs in medium bowl until blended.
  3. Heat a small non-stick frying pan for a minute.
  4. Pour in egg mixture. As eggs begin to set, without stirring for 20 seconds, gently pull the eggs across the pan with a spatula, forming large soft curds.
  5. Continue cooking – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. Do not stir constantly.
  6. Remove from heat and serve immediately.


  1. If you are not able to find fresh lemon grass, and galangal in your area, you can use them as powder.
  2. If you are not able to find fresh kaffir lime leaves, you don’t have to use it – nothing tasts the same as kaffir lime leaves.


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