Chilli Scrambled Eggs

Total time: 15 minutes (5 minutes preparation, <10 minutes cooking)

This creamy and spicy scrambled egg dish is the perfect way to elevate your breakfast game.

It's quick, satisfying, and full of bold flavours—ideal for brunch or a cozy weekday treat.

Chilli Scrambled Eggs recipe

Ingredients

Eggs: 2 large eggs (preferably free-range or organic)
Milk: 1 tablespoon milk (or substitute with cream for richer texture)
Salt: A pinch of salt, to taste
Pepper: A pinch of freshly ground black pepper
Chilli: 1 fresh red chili, thinly sliced (adjust based on spice tolerance)
Chilli oil: 2 teaspoons (e.g., Lao Gan Ma crispy chilli oil)
Spring onion: 1 spring onion, thinly sliced (white and green parts separated)
Olive oil: 1 tablespoon

Method

Heat a medium cast iron frying pan over medium heat and add the olive oil. Add the sliced chilli, 1 teaspoon of the chilli oil and the white part of the spring onion. Sauté for 1 minute until fragrant and softened.
While the aromatics cook, whisk together the eggs, milk, a pinch of salt, and pepper in a small bowl until fully combined.
Reduce heat to low and pour the egg mixture into the pan. Using a silicone spatula, gently stir the eggs, creating soft folds. You will not need to stir the eggs many times.
Just before the eggs are fully set (still slightly glossy), remove the pan from heat and transfer the eggs to a plate.
Serve over a slice of sourdough bread or avocado.
Top with the green part of the sliced spring onion, a drizzle of crispy chili oil, and a pinch of sea salt for finishing.

Notes

Scaling up the recipe: I have tried scaling this up - however found that unless you change the cookware (i.e., use a larger frying pan), you run the risk of cooking the outside of the eggs more quickly than the inside (as using more eggs will increase the volume and hence the overall cooking time).

Scrambled Eggs Variations

1. Italian-Inspired

Stir in finely grated Parmesan or Pecorino Romano and chopped basil.
Serve on toasted focaccia with sun-dried tomatoes and a drizzle of olive oil.

2. French-Style (Oeufs Brouillés)

Use crème fraîche instead of milk and cook the eggs over very low heat for an ultra-creamy texture.
Top with chives and serve alongside a buttery croissant.

3. Spanish Scramble

Add diced chorizo, smoked paprika, and roasted red peppers.
Serve on crusty bread with a drizzle of olive oil.

4. Middle Eastern Flavour

Incorporate za’atar spice blend, fresh parsley, and crumbled feta.
Serve with warm pita bread or flatbread.

5. Indian Masala Eggs

Sauté onions, tomatoes, and green chillies with turmeric, cumin, and garam masala.
Serve with naan or paratha.

6. Mexican Scramble

Stir in diced jalapeños, black beans, and a touch of cumin.
Serve with salsa, guacamole, and warm tortillas.

7. Korean Gochujang Eggs

Whisk gochujang (Korean fermented chilli paste) into the eggs for a spicy, umami flavour.
Top with sesame seeds and sliced spring onions.

8. Thai Basil Scramble

Add fish sauce, garlic, and Thai basil leaves to the scramble.
Serve over jasmine rice with a squeeze of lime.

9. Greek-Style Scramble

Mix in crumbled feta, kalamata olives, and fresh dill.
Serve with cucumber slices and toasted pita.

10. Chinese-Inspired Eggs

Add soy sauce, sesame oil, and a pinch of white pepper to the eggs.
Stir in chopped spring onions/scallions and serve over steamed rice.

11. Southern Comfort Eggs

Incorporate cheddar cheese, crumbled bacon, and a dash of hot sauce.
Serve with a flaky biscuit.

12. Nordic Scramble

Add smoked salmon, dill, and a dollop of sour cream.
Serve on rye bread or crispbread.

13. Vietnamese Banh Mi-Inspired Eggs

Mix in a splash of fish sauce and sugar for balance.
Serve on a baguette with pickled carrots, cucumbers, and coriander/cilantro.

14. Turkish Menemen Scramble

Sauté tomatoes, green peppers, and onions before adding eggs.
Serve with warm Turkish bread.

Page updated

Google Sites

Report abuse