Spicy Scrambled Eggs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons butter or neutral oil, like corn or canola
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- ½cup trimmed and roughly chopped scallions
- 1jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
- Salt and pepper to taste
- 8eggs
- ⅓cup chopped fresh cilantro leaves
Nutritional analysis per serving (4 servings)
143 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
- Step 2
Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
- Step 3
Stir in cilantro and serve immediately.
Private Notes
Comments
We call this
"bhurji" in Western India. It is cooked in exactly the same way but without the fancy names for the chili and the other stuff. We have it with bread or chappatis. One can embellish the dish with dried julienned lamb meat, cheese, or even pulled meats ... but, by itself, the scrambled egg is delicious!
You keep them in the pan to cool and use the same pan with the garlic scallions to scramble the eggs in.
The recipe directs you to remove the pan from heat after cooking the garlic, then return it to heat and add the eggs after beating them. The garlic is not removed from the pan. Therefore you are cooking the eggs with the other ingredients still in the pan.
Okay... this is excellent as written, but I had a eureka moment this morning... I combined this recipe with the Eggs Eli recipe here on NYT Cooking. Basically followed step one here, and then finished with the Eli instructions. (So no cilantro at the end.) SOOOO good. A couple of subs: I used dried crushed hot pepper I had grown in summertime instead of fresh chiles, and in the Eli, used turkey bacon instead of ham. Adjusted amounts for one serving. You're welcome.
Very delicious! Reduced to recipe for one, using just one small, round copperino cherry red pepper instead of a chili or jalapeno. Also added some shredded Mexican blend cheese, and used parsley instead of cilantro. I would not recommend cooking the eggs at such a high heat if you want a creamy texture - especially if you are reducing the recipe.
This recipe was wayyyy better than I was expecting! I increased the amount of ginger and cilantro, served it on brown rice with a generous squeeze of lime at the end and it was absolutely delicious.
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