Scrambled eggs recipe

Name: Scrambled eggs recipe
Ingredients: 2 tbsp Butter, ghee or vegetable oil; 1 tsp Cumin seeds; 1 Green or red chilli, finely sliced; 2 Spring onions, finely sliced; 0.5 Red pepper, finely chopped; 4 Large British Lion eggs; 1 tbsp Milk; 2 Chapattis

8 ingredients

9 steps

Ingredients

2 tbsp Butter, ghee or vegetable oil
1 tsp Cumin seeds
1 Green or red chilli, finely sliced
2 Spring onions, finely sliced
0.5 Red pepper, finely chopped
4 Large British Lion eggs
1 tbsp Milk
2 Chapattis

Directions

1

Heat the butter or oil in a pan then add in the cumin seeds.
2

Cook for 20 seconds then add in the chilli, spring onions and peppers and cook for 30 seconds.
3

Meanwhile, lightly whisk the eggs (Gizzi uses free range), milk and a pinch of salt together until all the ingredients are just combined and the mixture has one consistency.
4

Pour in the egg mixture and let it sit, without stirring, for 20 seconds.
5

Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
6

Let it sit for another 10 seconds then stir and fold again.
7

Repeat until the eggs are softly set and slightly runny in places, then remove from the heat and leave for a few seconds to finish cooking.
8

Give a final stir and serve the velvety scramble without delay.
9

Serve with toasted chapattis.