Chilli Scrambled Eggs, The Perfect Start To The Day.
Breakfast recipes are not just for the morning but any time. This chilli scrambled eggs recipe is the ultimate delicious energy boost that keeps you going all day. This also doesn’t need to be done with scrambled eggs; it works well with poached, fried, boiled and even an omelette. Of course, it can be left out if you don’t like chilli, but the kick works well in a dish like this.
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.
Chef's Tips
Keep the heat at medium and swirl gently rather than stirring vigorously — this is what gives soft, wet curds instead of dry, rubbery scrambled eggs.Toast the bread while the shallot and chilli are cooking so everything's ready to plate at the same time — scrambled eggs wait for no one.If serving anyone who prefers a firmer egg, or is in a higher-risk group like pregnant, elderly, or very young, cook the eggs a little longer until fully set rather than leaving them wet and soft.
Storage & Reheating
This is very much a cook and eat immediately dish — soft scrambled eggs don't hold or reheat well, as they'll keep cooking and turn rubbery. If you do have leftovers, they'll keep in the fridge for up to a day, but are best reheated very gently in a pan over low heat, stirring constantly, rather than in the microwave.
Serving 250gCalories 427kcalCarbohydrates 14gProtein 23.4gFat 30.6gSaturated Fat 14gPolyunsaturated Fat 2.62gMonounsaturated Fat 8.75gTrans Fat 0.7gCholesterol 584.4mgSodium 347.9mgPotassium 320mgFiber 1gSugar 4.9gVitamin A 1030IUVitamin C 33.13mgCalcium 150.6mgIron 2.8mg
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
This recipe can be modified to suit your taste. Crab, prawn and lobster are fantastic seafood options combined with scrambled eggs and smoked salmon.
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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