Crispy Chilli Eggs
We like to enjoy a leisurely breakfast at the weekend, or especially during the holidays. These Crispy Chilli Eggs are a-ma-zing! Taking simple ingredients such as the humble egg and elevating them with some spicy chilli oil.
A quick easy recipe to share with friends and family; you can adjust the volume of chilli oil according to your audience and personal preference.
Cooking surfaces
BBQ Temperature
INGREDIENTS
For the Scrambled Eggs
- 2 eggs, beaten
- dash of double cream or milk
- 1/2 tsp ground black pepper
- 1 tbsp vegetable oil
- 1/2 tsp Crispy Chilli Oil, we use, Blue Nile Foods Laoganma
 For the Fried Eggs
- 1 tbsp vegetable oil
- 1/2 tsp Crispy Chilli Oil
- 1 or 2 eggs per pan, depending on size
To Garnish
- few slices of spring onion
- few fresh coriander leaves
Method
- Set up your Big Green Egg for a direct cook at 200°C.
- Pop in your stainless steel griddle, followed by a frying pan.
For the Scrambled Eggs
- Once the pan is hot, add the veg oil and the crispy chilli oil.
- Beat two eggs together, add a dash of cream or milk and some black pepper. Mix well.
- Once the oil is hot, pour the egg mix into the pan.
- Cook for about 2 to 3 minutes until the eggs are just cooked through. We like our scrambled eggs to be very soft. Cook them longer to your preferred consistency.
- Remove from the pan.
For the Fried Eggs
- Once the pan is hot, add the veg oil and the cripsy chilli oil.
- Break the eggs into the pan. Cook for a couple of minutes. We like our Eggs to have a runny yolk but cook until you’re happy with them.
- Remove from the pan.
To finish your Eggs
- Sprinkle with some spring onion and/or fresh coriander.
- We served the Eggs on our Spicy Pancakes but you could serve on toast or alongside some bacon.