Fluffy Scrambled Eggs With a Kick

  1. In a 12-inch nonstick, heat the oil on medium until just starting to smoke, about 3 minutes.

  2. While the oil heats, whisk the egg and 3/4 teaspoon salt with a fork until blended and foamy.

  3. Pour the eggs into the center of the pan.

  4. Using a rubber spatula or spoon, continuously stir the eggs, pushing them toward the middle as they set at the edges and folding the cooked egg over on itself. Cook until just set, 60-90 seconds.

  5. The curds should be shiny, wet and soft, but not runny. Immediately transfer to warmed plates. Season with more salt and pepper.

Tom's Tip

Sprinkle on some shredded Cheddar or Gouda cheese to make these eggs extra decadent!

  • 2 tbs extravaGONZO Red Chili Oil

  • 8 large eggs

  • Kosher salt and ground black pepper

Cook ~ Drizzle ~ Splash ~ Pour!

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Cook ~ Drizzle ~ Splash ~ Pour!