Ekuri Spicy Scrambled Eggs Recipes

SPICY SCRAMBLED EGGS

Steps:

• 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.
• 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.
• Stir in cilantro and serve immediately.

EKURI - SPICY SCRAMBLED EGGS

Steps:

• Mix the heavy cream, salt, and cilantro in with the eggs in a bowl.
• Melt the butter in a skillet and add the onions and cook until golden.
• Add the chiles and ginger and cook until aromatic.
• Pour the egg mixture into the skillet and cook, stirring until the eggs are set and done to your liking.
• Serve with warm breads.

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY SCRAMBLED EGGS (A.K.A. UGLY EGGS)

Steps:

• Heat oil in nonstick skillet over high heat.
• Add salsa and saute lightly until thickened.
• Add eggs and cheese, stirring constantly until eggs are cooked through.
• Serve immediately with sour cream and guacamole.
• NOTES: Would be yummy in a wrap or with tortilla chips!

SPICY SCRAMBLED EGGS

Steps:

• Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli. Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
• Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes. Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula - what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
• Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes.

SPICED SCRAMBLED EGGS

Steps:

• Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.