Kimchi Soft Scrambled Egg Biscuit Sandwiches
Author: Andrea Giang
Buttery biscuits filled with soft scrambled eggs, kimchi, and chives. These kimchi soft scrambled egg biscuit sandwiches are simple and delicious.
  • ¼ cup kimchi
  • 5 eggs
  • 2 tablespoons heavy cream
  • 1 tablespoon olive oil
  • 1 tablespoon chopped chives
  • Pinch of salt
  • 2 biscuits
  • furikake seasoning
  1. To make the soft scrambled eggs, there are a few steps.
  2. First, squeeze out as much juice from the kimchi as possible. You want as little liquid as possible.
  3. Add the kimchi to a medium sized skillet over medium sized heat. Cook the kimchi for several minutes until the kimchi becomes dry and slightly crispy on the edges. Remove the kimchi from the skillet and set aside for now.
  4. In a medium sized bowl, whisk together eggs, heavy cream, and a pinch of salt until combined.
  5. In the same skillet you used to cook the kimchi, add olive oil over low to medium heat. Pour the egg mixture into the skillet and push the eggs back and forth with a spatula. The eggs will slowly turn fluffy. About 3-4 minutes in, add the kimchi and finely chopped chives into the skillet. Cook the eggs and kimchi for a couple more minutes until the eggs appear set.
  6. Cut the biscuits in half and add the soft scrambled eggs in between. Sprinkled furikake seasoning on top before serving.
  7. Serve these kimchi soft scrambled egg biscuit sandwiches warm.
Recipe by Ask Anna at