If you're looking for a quick and easy breakfast recipe that packs a punch, look no further than these chili scrambled eggs. This dish takes classic scrambled eggs up a notch with the addition of fresh chili peppers!
- Why You'll Love This Chili Scrambled Egg Recipe
- What You'll Need for Chili Scrambled Eggs
- Recommended Equipment
- How to Make Scrambled Eggs with Chili Peppers
- Variations and Substitutions
- Storage and Reheating
- Frequently Asked Questions (FAQs)
- How to Serve
- Expert Tips
- Other Breakfast Recipes to Try
- 📖 Recipe
- 💬 Comments
Why You'll Love This Chili Scrambled Egg Recipe
First, the elephant in the room. Is it chilis or chillis? The answer: both.
For the most part, UK English speakers spell the word "chilli" and US English speakers spell the word "chili." Both are equally correct to use. I'll be using them interchangeably in this post so everyone feels included.
So, why will you love this scrambled egg dish? First, it's quick and easy. For those who like it hot, eggs with spicy Fresno chilis are the perfect way to start the day.
However, I'm an egg lover. I'll eat these any time of the day, and you totally can too! Breakfast for dinner is a joyous occasion you should embrace.
Plus, outside of their amazing taste, these eggs also make healthy eating exciting. The ingredients are mainly just eggs, which are a great source of protein, vitamins, minerals, and more.
Check out this Healthline article about Why Eggs Are the Healthiest Food on the Planet for more info!
What You'll Need for Chili Scrambled Eggs
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- Eggs I used large eggs here, but you can use whatever size you have on hand. If your eggs are particularly small or large, they may take more or less time to cook.
- Butter You can swap this for olive oil if you'd like to make it dairy-free.
- Salt Kosher salt is my salt of choice. I find it to be easier to taste as you go.
- Black Pepper Optional. Fresh black peppercorns are great here if you choose to add pepper.
- Fresno Chilis You can also use another fresh chili, like a jalapeño.
How to Make Scrambled Eggs with Chili Peppers
Step One Slice your chilli.
Step Two In a medium bowl, crack your eggs. Whisk eggs with a fork and add a pinch of salt.
Step Three Place a non-stick pan over medium-low heat on the stovetop. Add a tablespoon of butter.
Step Four Once the butter has melted, pour in egg mixture and use a rubber or silicone spatula to gently move the beaten eggs around the pan. You'll want to move slowly and with fewer motions for scrambled eggs with large curds, and faster with consistent movements for smaller curds.
Step Five Continue this process for a few minutes until you see definite curds forming but the eggs are still runny.
Step Six Take the pan off the heat. The residual heat in the pan will finish cooking the eggs.
Step Seven Taste for seasoning, season with salt and pepper if needed.
Step Eight Top with fresh chilis and serve.
Variations and Substitutions
- Add some shredded cheddar or another good melting cheese, like mozzarella or jack.
- Garnish with fresh herbs, like chopped parsley, fresh cilantro, chives, green onion, or dill.
- Make it dairy free by using olive oil instead of butter.
- Want your eggs extra hot? Add a splash of hot sauce or some chili flakes for a fiery breakfast.
Storage and Reheating
Fridge Refrigerate any leftover eggs in an airtight container in the fridge for 3 to 4 days.
Freezer I do not recommend freezing this dish.
Reheating To reheat, microwave for 30 seconds to 1 minute, or until your eggs are warmed through. You may want to cover them, too, as there is potential for splatter.
Frequently Asked Questions (FAQs)
Your first best bet is salt. Simply seasoned, well-cooked eggs are incredibly tasty. To add more flavor, try some freshly ground black pepper. You can also add fresh, soft herbs like cilantro, parsley, chives, green onion, or dill.
If you're looking to add spice to your scrambled eggs, try adding some sliced fresh chilis. You can also try a dash of hot sauce, chili oil, or some red pepper flakes.
Yes to both. Season your eggs when you're just whisking them for a fluffier texture, and taste for seasoning once the eggs are cooked to see if additional salt is needed. If it is, add it then, too!
How to Serve
Eggs are fantastic for breakfast, but they're also great for lunch and dinner. Try the suggestions below for pairing your eggs!
You can also use these eggs in a Turkey Egg and Cheese Sandwich.
I also enjoy serving breakfast with some fruit. This Thanksgiving Fruit Salad is a favorite, with a honey and warm spice dressing. If you're having a whole breakfast spread, give these Gluten Free Pumpkin Scones a try, too!
Try serving them with some salad for lunch! I love this Arugula Caprese Salad.
You can also add these eggs to an English muffin with some cheese, greens, and Chipotle Southwest Sauce for a tasty sandwich.
Need a morning pick-me-up? This Cuban Cortadito is a great choice.
- Never use a non-stick frying pan on anything higher than medium heat. It will degrade the nonstick coating more quickly if you use it on high heat.
- The best pan for cooking scrambled eggs is a dedicated nonstick pan. It's true. I actually have a pan that I only cook eggs in. If that's not reasonable for your space, just take very good care of your regular nonstick pan.
- For fluffy eggs (rather than creamy), move your rubber spatula in slower, less frequent motions. For creamier eggs, move more quickly and in tighter circles to create a smaller curd.
Other Breakfast Recipes to Try
The Best Chilli Scrambled Eggs
- Thinly slice your chili pepper.
- In a medium bowl, crack your eggs. Whisk eggs and add a pinch of salt.
- Place a non-stick pan over medium-low heat on the stovetop. Add a tablespoon of butter.
- Once the butter has melted, pour in egg mixture and use a rubber or silicone spatula to gently move the beaten eggs around the pan. You'll want to move slowly and with fewer motions for scrambled eggs with large curds, and faster with consistent movements for smaller curds.
- Continue this process for a few minutes, until you see definite curds forming but the eggs are still runny.
- Take the pan off the heat. The residual heat in the pan will finish cooking the eggs.
- Taste for seasoning, season with salt and pepper if needed, top with the fresh sliced chilis, and serve.
- You can swap the Fresno chili for another chili pepper of your choice, like a jalapeño.
- Never use a non-stick frying pan on anything higher than medium heat. It will degrade the nonstick coating more quickly and you'll need to replace the pan more often.
- If you'd like to make more than 1 serving, you can click on the "1" next to "serving" in the header of the recipe card. Slide to adjust to your desired number of servings. Keep in mind that this will automatically increase the butter, which isn't necessary. 1 tablespoon will be sufficient for up to 6 or so eggs.
- Fridge Refrigerate any leftover eggs in an airtight container in the fridge for 3 to 4 days.
- Freezer I do not recommend freezing this dish.
- Reheating To reheat, microwave for 30 seconds to 1 minute, or until your eggs are warmed through. You may want to cover them, too, as there is potential for splatter.