Rocket Eggs
14 July 2026
Creamy scrambled eggs, elevated by rich Kewpie Mayonnaise for a savory umami foundation, with the delicate kick of white pepper, served over a bed of piquant rocket. The warm eggs gently wilt the greens, softening their texture and unlocking a subtle, rustic nuttiness, while white pepper provides a mellow, warming heat. White pepper’s earthy, slightly floral flavor cuts through the rich, creamy profile of Kewpie mayo, complements the savory nature of eggs, and provides a great, pungent contrast to the peppery bite of rocket.
Total Time -
About 20 minutes
INGREDIENTS -
Serves 2 -
4 large eggs
2 tablespoons Kewpie Mayonnaise
2 tablespoons unsalted butter
2 cups rocket (arugula)
About 10 whole white peppercorns
Salt and white pepper to taste
Maldon flake salt for garnish
TOOLS -
Mortar and pestle
Peppermill
Large dinner fork
8 to 10 inch cast iron skillet
PREPERATION -
Crack about 10 whole white peppercorns in a mortar and pestle (or use the back of a dinner spoon)
Finely chop about 2 tablespoons of rocket
Add two tablespoons butter into skillet on medium heat
Vigorously mix eggs with chopped rocket, salt and white pepper with a sturdy dinner fork until the whites and yolks are fully combined and no streaks remain
Add egg mixture to the pan when butter is completely melted and a bit bubbly
Tilt so the egg mixture covers the surface of the pan, then begin to pull to the center with the spatula and continue to tilt and rotate. Remove from heat while eggs still look wet, glistening, and slightly underdone as they will continue to cook from residual heat for the next 30 - 60 seconds.
Gently fold in Mayonnaise until fully coated
Plate over a bed of fresh, dry rocket
Garnish with cracked white pepper, Maldon flake salt, and a sprinkling of chopped or ripped rocket
NOTES:
Kewpie Mayonnaise is preferred as it is a blend of egg yolks and vinegars resulting in a rich, tangy, umami-forward flavor, and creamy texture
Black pepper is picked unripe and sun-dried with its skin intact, giving it a sharp, fruity, and complex flavor. White pepper is picked fully ripe, soaked to remove the skin, resulting in a smoother, earthier, and subtle heat.
