Read more: Beyond Curry: Scrambled Eggs with Chili Oil
- Yield:Serves 2
- Active time: 15 minutes
- Total time:15 minutes
- 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.