There’s something about scrambled eggs made in good cafes that tend to win hands down against the ones whipped up at home — but why?
Well, not all scrambled eggs are created equal, not even close…
That elusive cafe-thing when it comes to scrambled eggs is usually based on under-cooking the eggs just enough for them to stay silky and soft, aaaand loading them with butter, cream and salt. Really.
Of course the traditional method for making soft, silky eggs is to cook them over low heat for an irritatingly long period of time, stirring constantly until curds just start to set and not a moment longer. But who has time for that?
Using higher heat is a risk, but so long as the cooking time is significantly reduced — then finished with residual heat from the pan — you’re mere moments from a cafe-style plate of chilli scrambled eggs for brunch.
💡 Whenever Chilli Scrambled Eggs are on a cafe menu RJ cannot be swayed from ordering them, this dish is inspired by an enduring classic at Bread & Circus in Sydney, Australia.
Let us know if you make the recipe! Leave us a comment below, and if you share a photo on Instagram or Facebook don’t forget to tag us @thenwebrunch and #thenwebrunch. Happy brunching!
Soft, silky, cafe-style scrambled eggs from the comfort of your own kitchen. We recommend serving with classic brunch sides and a thick slice of toasted sourdough, but these eggs are just as good sandwiched into a soft roll or piled high over steamed rice!
- 1 Tbsp pure cream or sour cream
- 2 Tbsp grated Parmesan cheese
- 1 small red chilli (birdseye), sliced
- 2 tsp butter
- salt & pepper
- Fresh chives, chopped
- Tomato, fresh or grilled
- Baby spinach, wilted
- Avocado
- Sourdough or bread of choice, toasted
- Olive oil, to drizzle
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Whisk eggs, cream, Parmesan, a pinch of salt and a crack of pepper in a large jug. Place any sides – tomato, spinach, avocado, toast -- on plates so everything is ready to go when the eggs are done.
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Add butter and chilli to a large non-stick skillet. Place the pan over medium-high heat until butter is foaming and sizzling. Add egg mixture and let cook, untouched, for 20 seconds. Yes, only 20 seconds.
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Remove pan from heat and stir eggs for another 10 - 15 seconds until the eggs are nearly cooked but still soft - they will continue to cook even when out of the pan.
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Tip eggs onto prepared plate and sprinkle with chives. Drizzle all items with olive oil if desired. serve immediately.
- For a dairy-free recipe replace cream with non-dairy milk, for extra creamy eggs mix the alternative milk with 1/4 tsp corn flour first. Butter can be replaced with olive oil, and Parmesan with a dairy-free cheese or 2 tsp nutritional yeast.
- Substitute bread with steamed rice for a different twist.
NATURALLY: VEGETARIAN ♥ GLUTEN FREE ♥ NUT FREE ♥ SOY FREE ♥ SUGAR FREE
OPTION FOR: DAIRY FREE
Erin
Now I’m wondering why I’ve never put chillis in scrambled eggs before. . . Looks amazing!
JJ - Then we Brunch
It’s such a quick and easy trick to add a boost of flavour!