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.
5 large eggs
1 level teaspoon sugar
2 tablespoons milk
1/2 tablespoon vegetable oil
3 fresh green serrano chiles
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 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.
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.
Heavy-bottomed non-stick 10-inch skillet
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||28%|
|Total Carbohydrate 7g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 3g|
|Vitamin C 1mg||7%|
|*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.|