These Chili Oil Scrambled Eggs tasted so much better than I expected. I was skeptical at first, but after seeing it on TikTok for the better part of last year, I decided to finally try it. They only took 5 minutes and were very delicious.
Looking for another viral breakfast dish? Try my Milk Toast next!
What chili oil to use?
I am using the Lao Gan Ma brand of chili oil, but you can use whatever chili oil you want. Try to find a version that has the chili crisps still inside the oil as they add a really nice texture to the eggs. Here is a picture of the jar I'm using:
Here is another brand of chili oil that I typically use. I actually think it tastes better than Lao Gan Ma but it's much harder to find. Feel free to use whatever you have in your pantry.
When to add the chili oil?
You can either mix it directly into the raw eggs or add it after cooking the scrambled eggs. To find out the best way, I made two batches.
In my opinion, adding the chili oil AFTER cooking the eggs tastes much better. When the chili oil is added directly to the raw eggs, the chili flavor overpowers the egg and the eggs do not come out as fluffy. When added separately, you can taste both components individually, and the eggs come out much fluffier. They also look much nicer.
Chili Oil Scrambled Eggs
Ingredients
- 4 large eggs
- 1 tablespoon milk
- pinch salt
- pinch black pepper
- 1 tablespoon butter (or oil)
- 2 tablespoons chili oil with crisps
Instructions
- In a small bowl, whisk the eggs, milk, salt, and black pepper.
- Melt the butter in a medium nonstick pan over medium-high heat. Pour in the eggs. Let the eggs sit for 10 seconds then use a spatula to push the eggs that are cooked to one side of the pan. The uncooked egg should flow back to the empty parts of the pan. Repeat this process until there is no more runny egg.
- Remove the eggs to a plate, and spoon on chili oil. Enjoy!
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