Scrambled Eggs with Chili Oil
Soft scrambled eggs get a savory kick from pan-fried green chiles and their infused oil, finished with black pepper and ready for bread or roti.
Prep 10 min · Cook 8 min · Total 18 min · Makes 2 servings
Ingredients
- 5 eggs
- 1 level teaspoon sugar
- Kosher Salt
- 2 tablespoons milk
- 1/2 tablespoon vegetable oil
- 3 fresh green Serano chillies
- 1 teaspoon butter
- 1 teaspoon freshly ground black pepper, garnish
Directions
- In a medium bowl, add the eggs, sugar, a pinch of salt, and milk. Whisk until the mixture looks a little foamy and the sugar is no longer gritty, then put it aside.
- Cut a lengthwise slit in each green chilli, then use a knife or teaspoon to scrape out all the seeds. Warm the oil in a heavy-bottomed non-stick skillet over medium-low heat until it shimmers. Add the chillies, turn the heat down to low, and cook them, stirring the whole time, until the strips are lightly browned, about 2 minutes. Spoon the chillies and oil into a small bowl and set them aside.
- Put the butter in the skillet and warm it over medium-low heat until it melts. Pour in the eggs and cook, stirring constantly, until they are just barely set and still a little loose, about 5 minutes total. Move the eggs to a warm serving plate, then spoon the chili oil and chillies over the top. Finish with pepper. Serve with bread or with Indian roti.