Thai Scramble Eggs

Doesn’t it get boring with same old plain scramble eggs?  salt, pepper and eggs, nothing new in it.  So I jazz it up with some common ingredients which we all have it in pantry and really enjoy my breakfast. I had it with my hot cup of tea and English muffin and breakfast was done.  I like to add salt and pepper and red chili powder when I mixing my eggs because red chili powder has tendency in eggs that it doesn’t get mix nicely. So when you whip up eggs, add this three ingredients in a bowl and then put that in pan.

Ingredients :

1 tbsp. oil

2 tsp. Ginger minced, I am partial to ginger love it in anything so I added more, you can add 1 tsp. if its too strong for you

1 small clove garlic chopped

1 tbsp. chopped scallions

2 large eggs, whisked

Salt and pepper to taste

1 tsp. chili powder

1 tbsp. fresh coriander leaves chopped

Method:

Spread an oil in not to big not to small but medium pan. Whisk eggs with salt and pepper  and  chili powder in it.

When pan is hot, add ginger, garlic and scallion and cook for a minute or two.

Then add eggs and stir from sides to inside and make it scramble so it doesn’t stick and you end up eating omelet instead of scramble.  When it’s about to done, add coriander leaves and fold everything together.

Serve it immediately with your tea or coffee or juice with toast or any kind of bread.

You can add more vegetables and make it a lunch too.

Who says scramble should limit to breakfast only.

Hearth and Soul blog hop May last week - Zesty South Indian Kitchen