One Way to Utilize Your Leftover Egg Whites - Scrambled Eggs

Do you always end up with lots of egg whites especially after baking bread or cakes?
So what do you do with it?
Don't tell me you just throw it away or pour it down to the sink,
Let me show you what I did with "excess" egg whites from making my unsuccessful bread the other day...
(That was one big failure, the bread turned out nice and pretty...but taste-wise...totally the opposite...)

Scrambled eggs with Asian pickled radish -

Ingredients?

Some leftover eggs/egg whites (at least the amount of a small bowl)
1 stalk of scallion
2 to 3 tablespoon of pickled radish
1 tablespoon of soy sauce
Some olive oil
Some sea salt
Some Sriracha sauce (if you like it spicy!)
Some freshly ground black pepper

How?

Beat the eggs and/or egg whites first,
Chop the scallion and pickled radish into smaller pieces -

Drizzle some oil to the pan and turn to medium high heat,
Toss in chopped scallion, sprinkle some salt and pepper,
Let it cook till the edges turned slightly brown,
Don't be afraid if you gonna over-cook it,
The key here is to drive out all these simple ingredients' aroma,
Rather burned than sorry (at least that's what I think!).

Toss in pickled radish and cook for about another minute,
Add 1 tablespoon of soy sauce and give it a quick stir,
You might need to adjust the amount of soy sauce depending on how saltiness the radish is.

Pour in the egg mixture and cook it just like all other regular scrambled eggs,
I prefer the eggs a wee bit burned on the edges too, but it's totally up to you.

Serve with Sriracha sauce if you like it SPICY!

Well, even though my bread was miserable,
At least the leftover egg whites turned into something delicious!

Cindy's Rating: 8