Chilli Scrambled Eggs
Proper scrambled eggs, soft and just barely set, with shallot and chilli cooked through and a good glug of cream whisked in before they hit the pan.
The trick is gentle heat and a slow swirl instead of constant stirring. Thirty to forty seconds is really all it takes once the eggs hit the pan.
Piled onto buttered toast with pecorino, fried shallots, and a drizzle of sriracha, this is a proper weekend breakfast in fifteen minutes.
Chilli Scrambled Eggs
EGGS · BREAKFAST · EASY
Soft, Wet Curds Done Right
Gently swirling the eggs instead of stirring them hard is the difference between soft, creamy curds and the dry, rubbery scramble most people end up with.
Sautéing the shallot and chilli first builds a bit of background flavour into the eggs themselves, rather than just sitting on top as a garnish.
Pecorino, fried shallots, and sriracha on top take it from a simple breakfast to something you'd actually order at a cafe.
Chilli Scrambled Eggs
Ingredients
- 14 g Clarified Butter
- 6 Large Free Range Eggs
- 30 ml Thickened Cream
- 1 Shallot Diced
- 1 Long Red Chilli Sliced
- Sourdough or Bread of Choice Sliced
- Butter To Spread
- Pecorino Romano Cheese Grated
- Fried Shallots To Serve
- Coriander (Cilantro) Garnish
- Sriracha Sauce To Serve
- Cracked Black Pepper To Serve
Method
- In a bowl, crack in the eggs and add the thickened cream. Whisk to combine.
- Place a non-stick pan over medium-high heat, add the clarified butter, shallot, and most of the chilli (reserving a few slices for garnish), and sauté for 3 minutes, mixing regularly.
- While the shallot and chilli cook, toast the bread and spread with butter.
- Add the egg mixture to the pan and gently swirl with a spatula for 30-40 seconds, or until soft, wet curds have formed. Remove from the heat.
- Serve over the buttered toast and garnish with pecorino romano, the reserved chilli, fried shallots, coriander, sriracha sauce, and cracked black pepper. Dig in.
I’ve been making scrambled eggs incorrectly all of my life! Your recipe was so simple and so perfect. I’ve ALWAYS added milk and cheese in the beginning and never cooked at low temperatures. The constant swirling and whisking….perfection! Thank you so much!!!
Hi, Gina. That’s amazing to hear. Glad you enjoyed the scrambled eggs.
I didn’t know I could add cream. I have been using milk to create this recipe. Thank you for sharing this recipe.
Cream changes the game. Makes a huge difference