Scrambled eggs Thai style

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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).

Ingredients Serves 2
Eggs 4 large
Onion chopped ½
Red chilli – finely chopped 2 medium
Garlic – finely chopped 2 cloves
Milk 4 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.