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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
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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
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