Scrambled Egg Bean

Origin: Indonesia


  • 150 g French beans, thinly sliced
  • 2 pc spring onions, finely chopped
  • 2 pc eggs, beaten
  • 300 g carrots, thinly sliced
  • 1 tsp vegetable broth powder

Spice for the paste

  • 3 gloves garlic, chopped
  • ½ tsp pepper or 1/4 tsp pepper powder
  • 4 pc shallots, crashed and sliced
  • 1 tsp salt

Scrambled Egg Bean

Grind or blend the garlic, pepper until smooth. Pound the shallots just roughly and slice finely and mix together. The shallot should not grind together until smooth as that's the secret to get the best taste.


  • Put all ingredients for the paste (except shallot) in a mortar / grinding stone and grind until smooth. Pound the shallot just roughly at last.
  • Heat 2 tbsp oil in a fryingpan and stir fry the beaten eggs. Stirring quickly to get it scrambled. Keep aside.
  • Heat 1 tbsp oil in those used frying pan and stir fry the paste. Stirring all the time until fragrant.
  • Add carrots and French bean and stir fry until the vegetable are cooked.
  • Add the scrambled egg and broth powder. Stir to mix.
  • Add the spring onions, cook shortly until just wilted. Stir to mix.
  • Add salt to taste. Serve right away.
Keyword bean, egg, Indonesian, vegetable

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