Scrambled eggs Thai style


Scrambled eggs are very usual breakfast items, but the standard recipe can dish up a fairly bland start to the morning.  This recipe will, however, certainly ‘spice up’ the simple egg dish.  If too spicy then just use one red chilli.  If the family does not like chilli, then substitute red capsicum (bell pepper).

IngredientsServes 2
Eggs4 large
Onion chopped½
Red chilli – finely chopped2 medium
Garlic – finely chopped2 cloves
Milk4 tbspns
Salt and pepper – to taste
Olive oil for frying

Cooking Method

In a small bowl, beat the eggs with milk and salt and pepper.

In a non-stick frying pan over medium heat, warm just enough olive oil to coat the bottom of the pan.  Add the onion, chillis and garlic.  Stirring occasionally, cook until onions are transparent.

Give the egg mixture a couple more stirs.  Add eggs to frying pan over the other ingredients.  When eggs begin to set, start stirring every few seconds to scramble the eggs.  Cook until eggs are completely set.  Do not overcook or the eggs will become ‘rubbery’.

Serve warm on a warm plate.