Scrambled Eggs With Flavor Recipe #192819
Scrambled eggs made this way is more of comfort food, the addition of fresh cilantro and flavorful fragant green chilli makes it a Sunday Brunch favorite Or as a side dish for a light evening meal , also good for those just getting over a fever, cold as it helps kick start the tastebuds again!
I go all the way and make it with Butter-
Note do not let the eggs get hard or dry by overcooking them.
These can be served with Hot toast. Or as a filling in for a wholewheat wrap e.g. a tortilla or Indian flat bread cook the eggs a little more
16 min | 10 min prep
SERVES 6
- 4 large eggs
- 1-2 medium green chilies, chopped fine (the larger the chilli the less heat)
- 1 tablespoon butter
- 2 tablespoons water
- 1 teaspoon cooking oil
- 1/2 cup fresh cilantro, chopped
- salt, to taste (if using salted butter use less salt)
- In a bowl add eggs, salt, water and beat till whites and yolks are well blended. Fold in the chopped Cilantro & chillis.
- In a skillet on medium heat add oil & butter till melted-- add the egg mixture, let the eggs cook and keep mixing with a slow movement till egg mixture takes shape ,keep folding, lightly stirring till mixture is not runny. Switch off the heat. The cooked eggs should have a sheen on the surface and should slip off easily from the skillet without sticking.
- SERVE with hot toast no need to butter the toast.
- Use it as a filling with a tortilla but you will have to cook the eggs a minute more.
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5 stars