Bomb Scrambled Eggs (W/ Bacon)
These scrambled eggs combine French low-and-slow cooking with bold Asian flavors like fish sauce and sesame oil. The gentle heat creates creamy, custard-like eggs while crispy bacon adds smoky crunch. Ready in 20 minutes, this fusion breakfast serves 1 but scales easily for weekend brunch.
Recipe by Mr Saucy aka Christophe
Christophe is a culinary professional with expertise in French and global cuisine. He has developed recipes and cooking techniques that bridge traditional methods with modern home cooking approaches. Christophe focuses on making classic culinary techniques accessible to home cooks through clear instruction and practical applications. He studied at Le Cordon Bleu Paris and has work experience at a two star Michelin restaurant.
Homecook turned pro with a Cordon Bleu Paris graduate
Quick Info
What Makes These Scrambled Eggs So Creamy and Flavorful?
Traditional French technique shows that low heat is the secret to soft scrambled eggs. When you cook eggs slowly at around 160°F / 71°C, the proteins set gently into small, tender curds instead of tightening into rubbery chunks.
Food science shows that fish sauce adds umami—that savory, mouth-filling taste—without making the eggs taste fishy. The fermented anchovies break down into amino acids that enhance the natural richness of the eggs, just like salt but with more depth.
Professional chefs know that starting bacon in a cold pan renders the fat slowly and evenly. This gradual heating creates shatteringly crisp bacon instead of chewy, undercooked strips with burnt edges.
Ingredients
Recipe yields 1 (scales easily) servings
For the Bacon
| Amount | Ingredient | Notes |
|---|---|---|
| 2-3 strips per person | bacon | — |
| 1 tablespoon (14 g) | butter | for finishing the bacon |
| pinch | salt | for finishing the bacon |
For the Eggs
| Amount | Ingredient | Notes |
|---|---|---|
| 2-3 per person | large eggs | — |
| 1 teaspoon (5 g) | fish sauce | adds umami depth |
| 1/2 teaspoon (2 g) | Korean red chili flakes (gochugaru) | adjust to heat preference |
| 1 tablespoon (14 g) | butter | for cooking the eggs |
| 1 teaspoon (5 g) | sesame oil | for aromatic finish |
Instructions
Cook the Bacon
- 1
Start the Bacon Cold (The Crispy Secret)
Place the bacon strips in a cold pan and turn the heat to medium. Starting cold lets the fat melt away gradually—around 15-20 minutes total—so the bacon crisps evenly instead of burning on the outside while staying chewy inside.
- 2
Drain and Rest
When the bacon is crispy and golden brown, transfer it to paper towels. This removes excess grease and keeps the bacon crunchy while you make the eggs.
Make the Eggs
- 3
Beat the Eggs Loosely
In a bowl, beat the eggs with the fish sauce and Korean chili flakes until just combined—you should still see streaks of yolk and white. Over-whisking makes eggs tough, so stop when everything is mixed but not completely uniform.
- 4
Heat the Fats Low and Slow
Melt the butter with the sesame oil in a non-stick pan over low heat—around 160°F / 71°C if you have a thermometer. The sesame oil adds a toasted, nutty aroma while the butter creates a creamy base.
- 5
Scramble Gently
Pour in the eggs and stir slowly with a spatula, scraping the bottom and sides every 10-15 seconds. Low heat keeps the proteins from tightening too fast, creating soft, custard-like curds instead of dry, rubbery chunks. Remove from heat when the eggs still look slightly wet—they'll finish cooking from residual heat.
Finish and Serve
- 6
Reheat the Bacon (The Flavor Bloom)
Toss the reserved bacon in a small pan with a fresh knob of butter and a pinch of salt over medium heat for 30 seconds. This 're-blooms' the bacon's flavor and ensures it's hot and well-seasoned when it hits the plate.
- 7
Plate Immediately
Top the soft scrambled eggs with the buttery bacon and serve right away. The contrast between creamy eggs and crispy bacon is best when both are at their peak temperature and texture.
Tips & Tricks
If your eggs turn out rubbery: Always use low heat and pull the pan off the stove when the eggs still look a bit wet. The residual heat finishes cooking them on the plate, keeping them creamy instead of dry.
If the fish sauce smell is too strong: Start with just a few drops instead of a full teaspoon. Once cooked, the fish sauce adds savory depth without tasting fishy—it replaces the salt you'd normally add.
If your bacon isn't crispy enough: Start it in a cold pan instead of a hot one. This slow rendering melts the fat evenly and creates that shatteringly crisp texture you want.
If the eggs cook too fast and scramble into chunks: Immediately lift the pan off the heat and stir rapidly to cool it down, then return to an even lower setting. Patience is key—scrambled eggs need gentle heat.
If you don't have gochugaru: Use regular red pepper flakes but cut the amount in half. Gochugaru is milder and fruitier, so standard flakes pack more heat and can be gritty.
Frequently Asked Questions
Can I substitute the fish sauce if I don't have it?
Yes, use soy sauce or a pinch of MSG for umami. However, fish sauce gives a unique savory depth that makes these eggs 'bomb.' If using soy sauce, use half the amount to avoid turning the eggs too dark.
Why use both butter and sesame oil?
Butter creates the classic creamy mouthfeel we love in scrambled eggs, while sesame oil adds a toasted, nutty aroma. Together they bridge Western breakfast tradition with East Asian flavors for a more complex, restaurant-quality taste.
What are Korean red chili flakes (gochugaru)?
Gochugaru is a Korean spice made from sun-dried peppers. It has a smoky, fruity flavor and mild-to-medium heat. Unlike regular red pepper flakes, it has no seeds, so it blends smoothly into eggs without adding gritty texture.
Can I make these scrambled eggs ahead of time?
No, scrambled eggs are best enjoyed immediately. If they sit, they release moisture and turn tough. However, you can fry the bacon ahead and just do the final butter reheat right before you cook the eggs.
How many eggs should I use per person?
Use 2-3 large eggs per person depending on appetite. The recipe scales easily—just keep the ratio of about 1 teaspoon fish sauce per 2-3 eggs.
What if I don't have a non-stick pan?
Use a well-seasoned cast iron or stainless steel pan with extra butter. Non-stick makes cleanup easier, but any pan works if you keep the heat low and stir constantly to prevent sticking.
Can I make this dairy-free?
Yes, replace the butter with more sesame oil or a neutral oil like avocado oil. You'll lose some creaminess, but the fish sauce and slow cooking still create rich, flavorful eggs.
Why does the bacon get reheated with butter at the end?
This quick toss 're-blooms' the bacon's flavor and ensures it's hot and well-seasoned when it hits the plate. The fresh butter adds richness and helps the salt stick to the bacon.