Scrambled eggs are a breakfast staple, but one ingredient can elevate them to restaurant quality: crispy chilli oil. According to Nicola Roy, a Spare Time writer, this condiment transforms the dish when added during cooking and drizzled on top before serving.
The Key Ingredient
While butter and Parmesan cheese are important, the unsung hero is crispy chilli oil. Roy recommends Lao Gan Ma brand, available at Asian supermarkets or in the world foods aisle of local stores. She adds two teaspoons of chilli oil to three eggs, holding back the crispy bits until plating.
Mastering the Technique
Roy emphasizes that rubbery, chewy scrambled eggs are unappealing, reminiscent of hotel breakfast buffets. The key is gentle, gradual cooking over low heat. She uses approximately one tablespoon of real butter for every three eggs. The butter is melted in a pan over medium heat until it starts to brown, adding depth of flavour. Then, beaten eggs are poured in, and the pan is immediately removed from the heat while stirring constantly to prevent sticking. Once the eggs begin to look silky and thick, the pan is returned to very low heat, and Parmesan cheese and a dash of chilli oil (without the crispy bits) are added. This adds colour without significantly altering flavour.
Finishing Touches
When the eggs appear nearly done, the pan is taken off the heat; residual heat finishes cooking them. The entire process takes no more than a couple of minutes, and the eggs should look slightly underdone. Roy serves the eggs on toasted sourdough, then drizzles another teaspoon of chilli oil with crispy bits on top.
Why It Works
Roy believes every household should have a jar of crispy chilli oil. It not only perfects scrambled eggs but also transforms rice and noodle recipes. Once you start adding it to eggs, there is no going back, she says.
