This recipe appears in:Beyond Curry: Scrambled Eggs with Chili Oil
About the author: Denise Dsilva Sankhe is a writer and creative director by profession. But that's only when she isn't eating her way across India. She recreates this delicious cuisine in her Mumbai home, which she shares with her husband, who has long since given up his determination to have salads for dinner.
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- 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)
Combine eggs, sugar, a pinch of salt, and milk in a medium bowl. Whisk till slightly frothy and sugar has dissolved. Set aside.
Slit each green chilli lengthwise and remove all the seeds by scrapping out with the knife or with a teaspoon. Heat oil in a heavy-bottomed non-stick skillet over medium-low heat until shimmering. Add chilies and reduce heat to low. Fry while stirring constantly till chilli slivers are lightly browned - about 2 minutes. Transfer chilies and oil to a small bowl and set aside.
Add butter to skillet and heat over medium-low heat until melted. Add the eggs and cook, stirring constantly, until the eggs are just barely set but still slightly runny, about 5 minutes total. Transfer to a warm serving plate and drizzle with chili oil and chilies. Sprinkle with pepper. Serve with bread or with Indian roti.