Scrambled Eggs With Chili Oil Recipe – a delicious recipe with eggs, sugar, Kosher Salt, milk, vegetable oil, chillies. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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 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.
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 chili oil and chilies. Sprinkle with pepper. Serve with bread or with Indian roti.
306
kcal
Calories
16
g
Fat
27
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 eggs, 1 level teaspoon sugar, Kosher Salt, 2 tablespoons milk, and more.
Yes, Scrambled Eggs With Chili Oil Recipe falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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