Scrambled Eggs

DSC_4461Scrambled Eggs- Serves 1

At my house, we all prefer to eat cereal on weekday mornings but weekends is when we love to relax and begin the day with a big and inviting breakfast. On weekends, I usually make scrambled eggs, bacon or sausage, toast served with a glass of freshly squeezed juice (orange, grapefruit or celery).

I like to add fresh cilantro, a dash of green chilly (for some heat), milk, salt, pepper and melted butter. I know many people who actually like to add butter to the eggs directly (I like to melt it first)on the pan, and honestly there is no right or wrong way of doing it but this is how my family enjoys it! As a rule, I do cook the eggs on low flame as this yields a soft texture.


  • 2 extra-large eggs
  • 1 tablespoon butter
  • 1 teaspoon finely chopped cilantro
  • 1/2 green chilly, finely chopped (optional)
  • 1 tablespoon milk
  • salt to taste
  • dash of black pepper


Whisk the eggs, salt, pepper, and milk in a bowl. Keep aside.

Melt butter in a pan on low heat. Add the egg mixture and cook over low heat, folding them over and gently mixing it with a silicone spatula or wooden spoon.

Add the cilantro and green chilly and continue to cook on low heat until it’s cooked. This should take 2 or 3 minutes.

Off the heat, transfer to a plate. Sprinkle more black pepper and serve hot with toast! Enjoy!

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