I first tried this Thai recipe on the small southern Thai island of Koh Lipe.
After a long day of snorkeling, I was starving.
I had a good breakfast, and now 15 hours later, I was ready to chow down.
The scrambled eggs and cucumber I figured a fast way to satisfy me while waiting for the real dinner. So I ordered a coconut and the egg and cucumber with chayote. On my table comes this interesting breakfast-looking dish, but it’s not a breakfast. Thailand is not huge on breakfasts.
Anyways, the eggs with cucumber and chayote stir fry left an unforgettable impression on me. The warm cucumber and chayote mixed with the right amount of garlic, salt and eggs just made it happen.
It was cooked perfectly.
It satisfied me so much, the fresh seafood and other dishes that came after I didn’t even want it. The sea snails were amazing though. At this point, I was sold and now I had to recreate it.
Only two Thai recipes had this effect on me during this vacation.
- The scrambled egg and cucumber with chayote
- The fried som tam at our resort called Castaway Resort
So now this recipe is on the site. And the fried som tam I’ll leave for another until I accomplish its recreation to the T. I’ll get to the recipe now…
- Eggs with Cucumber and Chayote Ingredients
- Step 1. Chop the vegetables.
- Step 2. Cook the garlic, then the vegetables
- Step 3. Add the eggs like this
- Final Step, Add the rest of the ingredients in
- Eggs with Cucumber and Chayote Recipe Card
Eggs with Cucumber and Chayote Ingredients
Not too many. It’s a quick and easy recipe.
Chayote was something I’d never cooked with before. It’s a tropical vegetable highly available here in Thailand, South America or more equatorial regions.
If you don’t have access to fresh chayote, it’s just as good with cucumber alone.
The main flavor this recipe offers can be had with just cucumber.
It’s just a variation of the authentic Thai recipe with chayote. The only thing you’ll miss out on is the slightly sweet juiciness of the warm chayote.
I’ll include a few images of Ling slicing the chayote, so you see what it looks like in case you do have it available to you.
In the past, I always confused chayote’s looks with bitter gourd even though it looks nothing like it. After eating it, that was a very bad comparison.
Bitter gourd is super bitter,
Chayote is juicy and sweet.
Onto the recipe… first, chop up your cucumbers and chayote.
Step 1. Chop the vegetables.
These are what you chop (or slice) at this step:
You don’t want to slice cucumber or chayote too thin. Doing this would lose the juicy blocks that soak up the flavors while cooking. What you want are blocks, almost. You can see how we sliced and diced them in these pictures.
Once you have everything chopped, put the saucepan or wok on the stove, hot plate, or whatever you use.
First, you need to heat up some coconut oil and add the sliced garlic. It’s good to get the oil heating up a bit before adding in the sliced garlic. Coconut oil’s smoke point is 350 degrees, so you can get it going pretty hot without hitting the oil’s smoke point.
Step 2. Cook the garlic, then the vegetables
After the garlic is starting to simmer, place your chopped chayote and cucumber in the wok or saucepan.
Then put black pepper on it to your liking. Let the cucumber and chayote cook with the garlic and black pepper for 5 minutes over low heat. Once you see the cucumber or chayote soften up, make a little hole in the middle of the saute pan. This is the secret to making the scrambled eggs look and taste authentic.
Step 3. Add the eggs like this
Create a crater and make sure the pan is oiled up enough where the crater opens up.
Crack open and drop your eggs into your little chayote-cucumber crater like so:
We used duck eggs and chicken eggs (I like to interchange them since they taste pretty much the same).
Once your eggs are in your little cucumber-chayote-crater,
Scramble them here.
It’s important that you don’t burn the eggs,
So keep them going over low to medium heat.
Final Step, Add the rest of the ingredients in
I grew up on Bragg Liquid Aminos. And while there is debate whether or not it’s a healthy ingredient, the debate is usually between those who consume legumes and those who don’t. Just like soy sauce, liquid aminos do come from legumes. The best soy sauce replacement for Paleo diets or gluten-free diets, is coconut aminos. Coconut Aminos is a far healthier choice (You can read more about this liquid aminos v soy sauce v coconut aminos saga in this blog post).
I now use Coconut Aminos mixed with fish sauce to create the exact flavor I’m looking for from Bragg Liquid Aminos or from soy sauce. Thai recipes do use a lot of soy sauce naturally.
Soy Sauce Alternative Note: Since I’ve stopped using Bragg Liquid Aminos in this recipe, I now use a just as good combination. For this Eggs with Cucumber and Chayote recipe, replace the 1 Tablespoon of Bragg Liquid Aminos with 1 Tbsp coconut aminos & 2 tsp fish sauce.
The only modification besides the healthy ingredient swaps was the addition of flax seeds.
I can’t help it, eggs and crushed flax seed have become synonymous to me. I find eggs the best vehicle to getting my nutrient dense flax seeds in most days of the week. It’s the perfect way to get those superfood nutrients in.
Fresh ground flax seeds soak up the runny yolks and add a slight nuttiness to the dish. I love it.
And that’s it.
Here’s what the Thai Cucumber and Chayote stirfry looks like when finished:
Here’s the Instagram post I made about the scrambled eggs and cucumber with chayote:
If you’re looking for good low carb vegetables to keep you going on a healthy #ketodiet, chayote – aka vegetable pear – is a good nutrient dense one ? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ This cucumber-chayote-egg Thai stir fry breakfast recipe I first had on the island of Koh Lipe, and when recreating it, my only alterations besides subbing the canola, sugar and soy sauce, is a topping of fresh ground flax ??? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ When I asked Siri to Google why chayote is so good for you, she found me this from a Mercola article: ⠀⠀⠀⠀⠀⠀⠀⠀⠀ “Chayote is a rich source of dietary fiber, antioxidants, iron, manganese, phosphorus, zinc, potassium, copper and vitamins B1, B2, B6 and C. .. Another strong suit of this vegetable is its folate content, which is helpful for cell division and DNA synthesis. Pregnant women can benefit from folate as well, as it helps inhibit neural tube defects among babies. .. Chayote also has small amounts of aglycone flavonoid polyphonic antioxidants in apigenin and luteolin. These are crucial in helping combat free radicals and reactive oxygen species (ROS) in the body that both play a role in aging and cancer development.” ⠀⠀⠀⠀⠀⠀⠀⠀⠀ A worthy #ketobreakfast option to have in the mix! ⠀⠀⠀⠀⠀⠀⠀⠀⠀ #NutritionAdventures #ketobreakfast #chayote
Within my @nutritionadventures Instagram post, I mention some really great health benefits I learned about Chayote.
On this day, I asked Siri about it, and she brought me to an info-packed blog post on chayote from a Dr. Mercola “Food Facts” website where chayote is said to be…
A good storehouse of important nutrients that your body needs.
To learn more about chayote’s health benefits, I recommend you check that article out. I’m now a big chayote fan.
Let me leave you with one last beauty shot of this eggs with cucumber recipe.
A flavorful way to enjoy eggs
Scrambled eggs with cucumber and chayote make for a perfect medley of ingredients.
Both for the taste and for the nutrients
It’s a perfect keto breakfast that provides you gut healthy fibers, some healthy fats, and a nice little amount of protein with very low to no carbs overall.
- 1 duck egg
- 2 chicken eggs (optional to use both duck and chicken)
- 2 medium cucumbers
- 1 chayote
- 5 garlic cloves
- Flaxseed, 1 tablespoon, freshly ground
- Coconut oil, 3 tablespoons
- Black pepper, freshly ground
- Coconut Aminos, 2 tablespoons
- Fish Sauce, 2 teaspoons
- Himalayan Salt, to taste
You can see in-depth recipe instructions in this blog post, both in picture and writing.
I might update this recipe card with a bulleted break down of those instructions in the future.
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