Spicy Scrambled Eggs
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons butter or neutral oil, like corn or canola
- 1tablespoon minced garlic
- 1tablespoon minced ginger
- ½cup trimmed and roughly chopped scallions
- 1jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
- Salt and pepper to taste
- 8eggs
- ⅓cup chopped fresh cilantro leaves
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
143 calories; 8 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 12 grams protein; 283 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
- Step 2
Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
- Step 3
Stir in cilantro and serve immediately.
Private Notes
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Cooking Notes
Taher K
We call this
"bhurji" in Western India. It is cooked in exactly the same way but without the fancy names for the chili and the other stuff. We have it with bread or chappatis. One can embellish the dish with dried julienned lamb meat, cheese, or even pulled meats ... but, by itself, the scrambled egg is delicious!
Moe
You keep them in the pan to cool and use the same pan with the garlic scallions to scramble the eggs in.
Morgan
The recipe directs you to remove the pan from heat after cooking the garlic, then return it to heat and add the eggs after beating them. The garlic is not removed from the pan. Therefore you are cooking the eggs with the other ingredients still in the pan.
Letimoli
And what do we do with the garlic scallions?
Kusum W
Yes, a little turmeric is great and instead of garlic, try ginger which also adds a delicious flavor. The Parsis in India call this 'akuri' and it is a favorite in our family.
SGS
Tip - omit ginger and garlic and substitute with a few pinches of turmeric and fresh tomato to turn it into Egg Bhujia from the Indian subcontinent.
kathy
A little tumeric in scrambled eggs is a good combo. I wonder if it would be a good add to this? Will have to try it!
Elly W
Great recipe, but the photo shows the eggs as way overcooked. Should be creamy as referred to in the recipe.
queenbe123
I've been making my scrambled eggs in this manner for years. Except I only use Penzey's Sunny Paris mix (mixed in at the end) and a little kosher salt.
To my taste buds, cilantro equals soap.
jessica
This is delicious with a little gojuchang sauce drizzled over three finished dish at the end. I also added some kimchee to the scallion/garlic mixture. The only thing is they should be a lot creamier than they appear in the picture -- they look way overcooked there!
Diana
A combination of butter and olive oil makes a flavorful and effective fat base with eggs. They don't stick to the pan when heat before the eggs are added.
Deborah Gibson Mi
1/4 tsp Kosher salt sprinkled into the added spice mix in the skillet.
No fresh ginger? 1 tsp ( to taste ) powdered ginger.
Use large or jumbo eggs for volume.
Cooked in 12" cast iron skillet. Eggs cook slower, creamier.
Generous use of fresh cilantro just before serving
Great scrambled eggs w personal touch!
Will definitely add this seasoning style again.
Sharon
Just made these. Oh, yummy. Only two eggs because I am sheltered alone, just a bit of cayenne because I don’t like hot, finely minced onion because no scallions, dried ginger because no fresh, parsley instead of cilantro. Added a bit of cheese near the end. Really nice. Will make again. I don’t usually get to find a recipe and make it right away. But this is a stretch off from the hospital and I am tired of the same stuff. Stay safe, stay home!
Jody
Very delicious! Reduced to recipe for one, using just one small, round copperino cherry red pepper instead of a chili or jalapeno. Also added some shredded Mexican blend cheese, and used parsley instead of cilantro. I would not recommend cooking the eggs at such a high heat if you want a creamy texture - especially if you are reducing the recipe.
Jeff Uno
This recipe was wayyyy better than I was expecting! I increased the amount of ginger and cilantro, served it on brown rice with a generous squeeze of lime at the end and it was absolutely delicious.
Jennifer Rowe
I've made them twice with jalapeño. They're not very spicy, but they're good with Tabasco sauce.
KB
A half batch made with chives instead of scallions turned out great. Served with a bit of shredded sharp cheddar mixed in and some fried tiny-diced russet potato. Perfect breakfast.
Michael
Can I use ghee in place of butter ?
changes
Relatively bland despite flavorful ingredients
Joe A.
Great way to do eggs!
Constance
We made these for lunch to eat with the Thai-style coconut chicken tacos. Both were delicious. Really love the sweetness and quiet heat of the eggs.
Sharon
Just made these. Oh, yummy. Only two eggs because I am sheltered alone, just a bit of cayenne because I don’t like hot, finely minced onion because no scallions, dried ginger because no fresh, parsley instead of cilantro. Added a bit of cheese near the end. Really nice. Will make again. I don’t usually get to find a recipe and make it right away. But this is a stretch off from the hospital and I am tired of the same stuff. Stay safe, stay home!
Annie
Made (mostly) as described—halved the eggs, doubled the peppers, kept ginger/garlic at 1 tbs. Too spicy but not too garlicky/gingery even at half-egg. Did a butter/oil half-and-half as some other commenter suggested. Delicious healthy dinner paired with two other NYT recipes: Alison Roman’s herb salad and the salted sweet potato with sour cream.
Joe A.
I never would have scrambled eggs this way...it was delicious. Thank you Msr. Bittman! I did add a little turmeric...
Charlie
A very nice recipe that has a nice flavorful taste and very bright. Cilantro adds a nice finish. Will definitely make this again. Experiment with volume of peppers to add more spiciness.
Priscilla
If you add only 5 eggs the dish is more buttery and custard-like. I hesitated on the ginger but it adds another dimension of flavor.
Beulah
Never even considered ginger in eggs, but it is great. Made this into a 3 egg omelet rather than cooking up 8 eggs. Different, quick, and delicious.
jessica
This is delicious with a little gojuchang sauce drizzled over three finished dish at the end. I also added some kimchee to the scallion/garlic mixture. The only thing is they should be a lot creamier than they appear in the picture -- they look way overcooked there!
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