Scrambled eggs recipe

1. 1

   Heat the butter or oil in a pan then add in the cumin seeds.

2. 2

   Cook for 20 seconds then add in the chilli, spring onions and peppers and cook for 30 seconds.

3. 3

   Meanwhile, lightly whisk the eggs (Gizzi uses free range), milk and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.

4. 4

   Pour in the egg mixture and let it sit, without stirring, for 20 seconds.

5. 5

   Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.

6. 6

   Let it sit for another 10 seconds then stir and fold again.

7. 7

   Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking.

8. 8

   Give a final stir and serve the velvety scramble without delay.

9. 9

   Serve with toasted chapattis.

* Per serving · 4 servings · Values may vary.

No additional tips available.