Spicy Egg Scramble Recipes

Steps:

• Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
• Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
• Stir in cilantro and serve immediately.

Steps:

• Poke potatoes with a fork so that their skins are pierced. Microwave potatoes on high until cooked inside. When potatoes are fully cooked, peel potatoes and cut potatoes to 1/8 size or to your liking. Set potatoes aside.
• Add 2 tablespoons oil to skillet and scramble 3 eggs. Add salt and pepper to taste. Keep warm until potatoes are ready.
• In another skillet, heat 2 tablespoons oil until hot. Then add salt, cumin, coriander and turmeric powder. Put in chili powder if you want it really spicy. Add potatoes and cook until potatoes are crispy and brown. Spicy potatoes and scrambled eggs are now ready to serve!

Steps:

• In a 10-in. skillet coated with cooking spray, cook green pepper and onion over medium heat until tender, about 8 minutes., In a large bowl, whisk the eggs, egg whites, water, salt, mustard, pepper and hot pepper sauce. Pour into skillet. Add corn and bacon; cook and stir until the eggs are completely set. Spoon onto English muffin bottoms; replace tops. Serve immediately.

Steps:

• Low-Sodium Recipe
• 1. Spray heavy non-stick pan with vegetable oil.
• 2. Chop red pepper and onion finely.
• 3. Sauté red pepper and onion in non-stick pan over medium heat until tender.
• 4. Break eggs into medium bowl, whisk.
• 5. Add Mrs. Dash® Extra Spicy to bowl.
• 6. Add eggs to skillet and reduce heat to low. Stir eggs gently, until eggs are set, about 3 to 4 minutes.

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

Steps:

• To prepare salsa: pour tomatoes into a sieve and set in sink, press on the tomatoes to drain off extra liquid. Spoon tomatoes in a bowl and stir in rest of the salsa ingredients (chili powder - pepper). Set aside.
• To make the eggs in a medium bowl combine next 6 ingredients (eggs - pepper). Set aside.
• In a skillet spray with Pam over medium heat.
• Add shallots and peppers and cook stirring for 3-5 minutes or until shallots are tender.
• Pour egg mixture into skillet and scramble eggs cooking until done (5 minutes).
• Serve eggs topped with salsa.

Steps:

• Fry the onion, garlic and chilli until the onions are translucent.
• Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
• Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
• Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
• You can serve this garnished with fresh, finely chopped coriander leaves.
• Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.