Kickstart your day with chilli scrambled eggs! These silky eggs are a perfect morning boost, especially when you pair them with a slice of crunchy Dutch oven sourdough, an English muffins, or sautéed veggies.
Key Ingredients
- Eggs: Use large, fresh eggs for the best results.
- Water: The secret to light and fluffy scrambled eggs is cold water. I recommend one tablespoon for every two eggs.
- Butter: Add a knob of butter along with the chili crisp to give the eggs a smooth, silky finish.
- Chili Crisp: A spoonful of chili crisp adds just a little bit of heat.
- Salt: Balance the flavor of the dish with a pinch of sea salt.
- Garnish: Garnish the scrambled eggs with chopped scallions or green onions, and toasted sesame seeds or furikake seasoning. You can even drizzle sesame oil on top if you’d like.
Additions and Substitutions
Chilli scrambled eggs are super versatile and you can mix and match the ingredients based on what you have on hand.
- Swap the chili crisp. Add some heat to your scrambled eggs with a spoonful of your favorite chili crisp or hot sauce. Try sambal oelek, Sriracha sauce, or a homemade option like Caribbean hot sauce, skhug, salsa verde, and shatta sauce. You can even include freshly chopped peppers instead of chili crisp.
- Replace the water. Whisk the eggs with sour cream, cottage cheese, or milk for extra creamy scrambled eggs.
- Experiment with mix-ins. Include fresh greens like arugula, kale, or spinach leaves. Mushrooms and chopped onions or bell peppers are another tasty option.
Equipment
The best pan for scrambled eggs is a durable nonstick skillet. And make sure to use a rubber spatula or wooden spoon so you don’t disturb the nonstick coating on the pan.
How to Make Chilli Scrambled Eggs
The full recipe with measurements is in the recipe card below.
Step 1: Crack the eggs into a small bowl, discard the shells. Add one tablespoon of water and whisk vigorously to combine.
Step 2: Warm the butter and chili crisp in a small nonstick skillet over medium heat.
Step 3: Reduce to low-medium heat. Add the eggs and cook undisturbed for 30 seconds until the edges appear to change. Start in the middle of the pan and make small circular motions using a silicone spatula.
Step 4: Sprinkle with a pinch of salt and continue in circular motions until you form large curds. Then, make gentle, back-and-forth motions until all sides of the egg touch the bottom of the pan.
Step 5: Remove the eggs from heat while they are still glistening, as they will continue to cook. Garnish with scallions and toasted sesame seeds, and enjoy!
Expert Tips
Before you dive in, check out my tips and tricks for how to cook scrambled eggs for perfect scrambled eggs every time!
- Vigorously whisk the eggs with a splash of cold water before cooking—don’t hold back; this adds air pockets and results in extra fluffy scrambled eggs.
- Warm the butter and chili crisp over medium heat, then lower the heat before adding the beaten eggs. Using high heat leads to dry and overcooked eggs.
- Carryover cooking is a thing. Once you see large, soft curds forming, remove the eggs from the heat and transfer them to a plate; they will continue to cook.
If you enjoy scrambled eggs with chili, try one of these breakfast recipes!
Serving Suggestions
Chilli scrambled eggs pair well with a warm slice of Dutch oven sourdough bread, air fryer sausage patties, and turkey bacon. Spoon the silk eggs over avocado toast or use them for savory breakfast tacos with warm corn tortillas.
What To Do With Leftovers
- Refrigerate: Scrambled eggs are best served fresh, but you can store the leftover eggs in an airtight container for 3-4 days.
- How to Reheat Scrambled Eggs: Warm the eggs in the microwave in 20-second intervals.
More Egg Recipes:
Chilli Scrambled Eggs
- Small Bowl
- Silicone Spatula or Wooden Spoon
- 4 large eggs
- 2 tablespoons butter
- 1-2 tablespoons spicy chili crisp
- sea salt, to taste
- 2 scallions, finely chopped, for garnish
- toasted sesame seeds, for garnish
- Crack the eggs into a small bowl, discard the shells. Add one tablespoon of water and whisk vigorously to combine.
- Warm the butter and chili crisp in a small nonstick skillet over medium heat.
- Reduce to low-medium heat. Add the eggs and cook undisturbed for 30 seconds until the edges appear to change. Start in the middle of the pan and make small circular motions using a silicone spatula.
- Sprinkle with a pinch of salt and continue in circular motions until you form large curds. Then, make gentle, back-and-forth motions until all sides of the egg touch the bottom of the pan.
- Remove the eggs from heat while they are still glistening, as they will continue to cook. Garnish with scallions and toasted sesame seeds, and enjoy!
- Vigorously whisk the eggs with a splash of cold water before cooking—don’t hold back; this adds air pockets and results in extra fluffy scrambled eggs.
- Warm the butter and chili crisp over medium heat, then lower the heat before adding the beaten eggs. Using high heat leads to dry and overcooked eggs.
- Carryover cooking is a thing. Once you see large, soft curds forming, remove the eggs from the heat and transfer them to a plate; they will continue to cook.