Scrambled Eggs with Shiso is my new favorite egg stir-fry. Aromatic shiso leaves, also known as perilla leaves, are sliced up and quickly scrambled with tender fluffy eggs for a tasty egg dish you feel good about eating.
(It’s even taken the lead over our family’s go-to Chinese Chive and Egg Stir-Fry, which says a lot, because we make that all year round!)
What Does Cooked Shiso Taste Like?
Shiso has a mild anise-like, citrusy flavor to it. Some even say it can have clove or cinnamon notes. The texture is similar to mint leaves. I know that sounds confusing, but when eaten raw or cooked, it has such a pleasant aroma that’s hard to describe. You may have had it with sushi or Korean BBQ.
In this recipe we’re showing both green and red shiso, because I have both. We’ve found that our red shiso is actually milder and more earthy tasting. The green is more aromatic, brighter and more citrus-y. I love the stronger flavor of the green shiso, and I can’t get enough of it! It’s just so enjoyable.
Rich eggs are a great vehicle for most flavors, and I find it is no different with shiso leaves. During the summertime, shiso is abundant in my garden, and I hope you can also get your hands on some shiso leaves and give this recipe a try!
Incorporate Shiso Into Your Cooking
Shiso is my new favorite food. I love eating it with fatty fish like salmon and salted mackerel (one of my favorites), rice, roasted seaweed sheets, and a little soy sauce. And sometimes I enjoy a few leaves on the side of whatever I’m eating for more nutrients.
You may have seen my Shiso “Pink Lemonade.” I’ve found that is another wonderful way to enjoy this unique tasting herb!
Beyond how delicious it is, shiso has a long history in Traditional Chinese Medicine as well as in kitchens across Japan, Korea, and Vietnam, where it shows up in everything from pickles to wraps to soups. In TCM, shiso — known as zǐ sū yè — is valued for warming and settling the stomach and supporting digestion, which makes it a wonderfully functional addition to a simple dish like this one.
Growing Shiso
Shiso is an herb that can grow wild. They self-seed and come back every year in droves—but they’re not invasive the way mint can be. They don’t attract bugs and grow into very robust plants. I planted it 3 years ago now, and I’ve had it in my garden every year since without any intervention or special care from me!
If you’ve got any outdoor space at all, it’s worth tucking a few plants in — you’ll be rewarded for seasons to come.
Our Favorite Egg Stir-Fries
I love cooking with eggs any time of day, not just a fried or hardboiled egg at breakfast time. We’ve created many stir-fried egg recipes, and I hope you’ll give some of them a try!
- Chinese Tomato Egg Stir Fry
- Quick Egg Stir Fry with Peppers
- Fluffy Chinese Scrambled Eggs with Salted Chilies (Duo Jiao)
- Chinese Chives & Egg Stir Fry
- Eggs with Soy Bean Sauce (酱香炒蛋)
- Cantonese Shrimp and Eggs (滑蛋蝦仁)
- Scrambled Eggs with Bean Sprouts
Recipe Instructions
Rinse the shiso leaves in water a couple of times. Pat dry on a clean kitchen towel, finely chop, and set aside.
Crack the eggs into a large bowl. Add the salt, white pepper, water, oyster sauce, Shaoxing wine, and sesame oil. Beat the eggs for 30 seconds until the eggs get a little foamy—you should see a layer of small bubbles floating on the surface. Mix in the chopped shiso leaves.
Heat a wok or skillet until it just starts to smoke, then reduce the heat to medium. Wait 10 seconds for it to cool slightly, then add the oil. Swirl the oil around to coat, using your wok spatula to help you. The oil should be hot, but not smoking at this point.
Add the egg mixture. Flip and stir them slowly with a spatula. Don’t let the eggs brown or firm up too much.
Once the eggs are just cooked, they’re ready to serve with your favorite steamed grains!
Note that you can also make this dish with red shiso leaves. See the difference between the green shiso version and red shiso version below!
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Recipe
Scrambled Eggs with Shiso
Ingredients
- 12 large shiso leaves
- 5 large eggs
- ½ teaspoon salt
- ¼ teaspoon ground white pepper
- 1 tablespoon water
- 1 teaspoon oyster sauce
- 1 teaspoon Shaoxing wine
- ½ teaspoon sesame oil
- ¼ cup neutral oil (such as canola, vegetable, or avocado oil)
Instructions
- Rinse the shiso leaves in water a couple of times. Pat dry on a clean kitchen towel, finely chop, and set aside.
- Crack the eggs into a large bowl. Add the salt, white pepper, water, oyster sauce, Shaoxing wine, and sesame oil. Beat the eggs for 30 seconds until the eggs get a little foamy—you should see a layer of small bubbles floating on the surface. Mix in the chopped shiso leaves.
- Heat a wok or skillet until it just starts to smoke, then reduce the heat to medium. Wait 10 seconds for it to cool slightly, then add the oil. Swirl the oil around to coat, using your wok spatula to help you. The oil should be hot, but not smoking at this point.
- Add the egg mixture. Flip and stir them slowly with a spatula. Don’t let the eggs brown or firm up too much. Once the eggs are just cooked, they’re ready to serve with your favorite steamed grains!
