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The Best Chilli Scrambled Eggs

Kickstart your day with delicious chilli scrambled eggs for breakfast today. The delicious, silky eggs are the best way to start the day, perfect with toast, English muffins, and sautéed vegetables.

Chilli Scrambled Eggs on a plate.

Why You’ll Love This Chili Scrambled Egg Recipe

  • Start your busy mornings with an egg dish that comes together in minutes!
  • Chilli scrambled eggs are versatile, so feel free to use your favorite chili crisp or hot sauce.

Ingredients You’ll Need

  • Eggs: Large, fresh eggs work best.
  • Water: Cold water is the secret ingredient for light and fluffy eggs. I use one tablespoon for every two eggs.
  • Butter: While chili crisp contains oil, I pair it with a knob of butter because the combination helps coat the eggs and gives them a silky finish.
  • Chili Crisp: I enjoy the flavor of chili crisp and love using it to cook eggs for an extra kick.
  • Salt: A pinch of salt on eggs goes a long way.
  • Scallions: Fresh scallions or green onion are a nice peppery garnish.
  • Sesame Seeds: Include toasted sesame seeds for textural variation.

Additions and Substitutions

  • Whisk eggs with sour cream or milk for extra creamy scrambled eggs. You can also use cottage cheese for additional protein.
  • Use Sambal OelekSriracha sauce, skhugsalsa verde, red pepper flakes, or freshly chopped chiles instead of chili crisp
  • Include greens like spinach, arugula, or kale.
  • Salt is really all you need to season the eggs, but sometimes I like to add white pepper.
  • Garnish the eggs with chopped scallions and toasted sesame seeds as I do, or you can drizzle the eggs with sesame oil or sliced jalapeño or serrano peppers. 

Tools Used to Make this Recipe

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 and discard the shells. Add one tablespoon of water and whisk vigorously until fully incorporated.

Beaten eggs in a bowl.

Step 2: Warm the butter and chili crisp in a small nonstick skillet over medium heat.

Chili crisp and butter in a skillet.

Step 3: Reduce to a low-medium heat. Add the egg mixture 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.

Eggs cooking in the chili crisp and butter.

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.

Scrambled eggs in a 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!

Chilli Scrambled Eggs on a plate.

Expert Tips

  • Vigorously whisk the eggs with a small amount of water before cooking them, and don’t be shy. Whisking creates pockets of air, producing fluffier eggs. 
  • Warm the butter and chili crisp over medium heat, then reduce the heat before adding the beaten eggs. The quickest way to make dry, overcooked eggs is using high heat. 
  • Carryover cooking is a thing. Once you’ve formed large soft curds, remove them from heat since they will continue to cook in the residual heat. 
  • For more tips and tricks, be sure to check out how to cook scrambled eggs.

Serving Suggestions

Chilli scrambled eggs pair well with a warm slice of sourdough toast, sausage, or turkey bacon. Spoon the silk eggs over avocado toast or use them for breakfast tacos with warm corn tortillas.

What to do with the Leftovers

  • Refrigerate –Scrambled eggs are best served fresh. However, you can store 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.

Frequently Asked Questions

Should you add milk to scrambled eggs?

Adding a splash of milk to scrambled eggs can make them more creamy and softer.

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Chilli Scrambled Eggs on a plate.

Chilli Scrambled Eggs

Tressa Jamil
Kickstart your day with delicious chilli scrambled eggs. The silky eggs are perfect with toast or veggies for a complete breakfast.
5 from 1 vote
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 2 People
Calories 197 kcal
Equipment
Ingredients
  
  • 4 large eggs
  • 2 tablespoons butter
  • 1-2 tablespoons spicy chili crisp
  • salt, to taste
  • 2 scallions, finely chopped, for garnish
  • toasted sesame seeds, for garnish
Instructions
 
  • Crack the eggs into a small bowl and discard the shells. Add one tablespoon of water and whisk vigorously until fully incorporated.
  • Warm the butter and chili crisp in a small nonstick skillet over medium heat.
  • Reduce to a low-medium heat. Add the egg mixture 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!
Notes
Expert Tips:
  • Vigorously whisk the eggs with a small amount of water before cooking them, and don’t be shy. Whisking creates pockets of air, producing fluffier eggs. 
  • Warm the butter and chili crisp over medium heat, then reduce the heat before adding the beaten eggs. The quickest way to make dry, overcooked eggs is using high heat. 
  • Carryover cooking is a thing. Once you’ve formed large soft curds, remove them from heat since they will continue to cook in the residual heat. 
  • For more tips and tricks, be sure to check out how to cook scrambled eggs.
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Serving | Calories: 197 kcal | Carbohydrates: 2 g | Protein: 13 g | Fat: 15 g | Saturated Fat: 7 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 5 g | Trans Fat: 0.3 g | Cholesterol: 387 mg | Sodium: 189 mg | Potassium: 173 mg | Fiber: 0.3 g | Sugar: 1 g | Vitamin A: 835 IU | Vitamin C: 2 mg | Calcium: 66 mg | Iron: 2 mg
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
5 from 1 vote (1 rating without comment)
Recipe Rating