My love for eggs continues this week too with a dish that I take much pride in calling my own. Light, fluffy, subtly flavored scrambled eggs are taken to another taste-bud jolting level with the addition of fresh green chillis.
It's as simple as breakfast should be on a busy morning, but the trick (as is always the trick with scrambled eggs) is to cook the eggs until they have a bit of their runny-ness left and remove from the fire and cook in the heat that's still trapped in the pan.
Don't substitute it with dry chilies or paprika or anything other than wonderful serano chilies or, if you can find them, bird chilies. Works best for breakfast. Especially on mid-week mornings that are so close, yet so far from the weekend.
- 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.
Heavy-bottomed non-stick 10-inch skillet