Scrambled Eggs With Chili Oil Recipe

By
Denise D'silva Sankhé
Denise D'silva Sankhé is a Contributing Writer at Serious Eats.
Denise D'silva Sankhé

Denise is the author of The Beyond Curry Indian Cookbook: A Culinary Journey Through India. She wrote the popular Beyond Curry column for Serious Eats starting in 2012.

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Updated Apr. 23, 2019
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Prasanna Sankhe

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 chiles.

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 chiles or paprika or anything other than wonderful serrano chiles or, if you can find them, bird chiles. Works best for breakfast. Especially on mid-week mornings that are so close, yet so far from the weekend.

Recipe Facts

Active: 15 mins
Total: 15 mins
Serves: 2 servings

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Ingredients

  • 5 large eggs

  • 1 level teaspoon sugar

  • Kosher salt

  • 2 tablespoons milk

  • 1/2 tablespoon vegetable oil

  • 3 fresh green serrano chiles

  • 1 teaspoon butter

  • 1 teaspoon freshly ground black pepper(garnish)

Directions

  1. Combine eggs, sugar, a pinch of salt, and milk in a medium bowl. Whisk till slightly frothy and sugar has dissolved. Set aside.

  2. Slit each green chile 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 chiles and reduce heat to low. Fry while stirring constantly till chile slivers are lightly browned - about 2 minutes. Transfer chiles and oil to a small bowl and set aside.

  3. 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 chile oil and chiles. Sprinkle with pepper. Serve with bread or with Indian roti.

Special equipment

Heavy-bottomed non-stick 10-inch skillet

Nutrition Facts (per serving)
254 Calories
18g Fat
7g Carbs
17g Protein
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Nutrition Facts
Servings: 2
Amount per serving
Calories 254
% Daily Value*
Total Fat 18g 23%
Saturated Fat 6g 28%
Cholesterol 471mg 157%
Sodium 277mg 12%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 17g
Vitamin C 1mg 7%
Calcium 109mg 8%
Iron 3mg 15%
Potassium 263mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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