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Chili Scrambled Eggs

Chili Scrambled Eggs

Create a deliciously sweet and spicy recipe for chili scrambled eggs, perfect for a quick and flavorful breakfast or a weekend brunch.

Course Breakfast
Cuisine American, Chinese-American, Thai-American
Keyword Eggs
Servings 1

Ingredients

  • 3 extra large eggs per person
  • 1/8 teaspoon of salt
  • 1 teaspoon heavy cream
  • 1 teaspoon chili oil
  • 1 tablespoon unsalted butter
  • 2 to 3 teaspoons sweet chili sauce

Instructions

  1. Start by cracking 3 extra large eggs per person in a small bowl.  For each serving of eggs, add 1/8 teaspoon salt and 1 teaspoon heavy cream.  The cream will give it that silky and luxurious texture.  Beat until fluffy.
  2. Heat a non-stick pan to medium heat.  Add the chili oil and butter.  Cook until the butter is foamy.
  3. Pour the egg mixture into the hot pan.  With a heat-proof spatula or fork, gently scramble the eggs, pushing from the bottom up as soon as part of the mixture starts to set.

  4. Cook until the eggs are just set but still creamy.  Stir in 2 to 3 teaspoons of the sweet chili sauce per serving.  Remove from the heat.

Recipe Notes

Serve the chili scrambled eggs warm with buttered toast or a bowl of steamed rice.