Is it 'chilli' or 'chili'?

It's both! 'Chilli' is the spelling commonly used in British English, whereas 'chili' is the common spelling in American English. Additionally, 'chili' is name for a type of thick stew in the U.S., but for the purposes of this recipe, I'm referring to scrambled eggs with chili peppers.

Where can I find fresh chilies?

Fresh chili peppers can be found in pretty much any grocery store. If you're looking for different kinds you may not be able to find in your local store, you can usually find some unique ones at a local Latin American grocery store.

What types of chilies should I use?

Whatever you can find and your tolerance for spice are both factors to consider. Check out this guide to chilies by heat level for some inspiration.

How do I store leftover scrambled eggs?

Because scrambled eggs can become overcooked easily when reheated, I recommend eating these fresh whenever possible. BUT, if you do have leftovers you want to store for later, place them in an airtight container in the fridge for up to four days. When you reheat them, try just 10-15 seconds in the microwave and more as needed to avoid overheating.

Chili Scrambled Eggs (Soft & Creamy!)

Chili Scrambled Eggs

Large scoop of chilli scrambled eggs in beige bowl with pile of greens and toasted sourdough bread, with fork resting on side

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Chili scrambled eggs (also called 'chilli') are a delicious and easy breakfast with a little bit of spice! Perfect for topping toast, tortillas, or breakfast bowls.

Author: Tera
Prep Time: 2 minutes
Cook Time: 5 minutes
Total Time: 7 minutes
Yield: 2 servings 1x
Category: Breakfast
Method: Stovetop
Cuisine: South American

Ingredients

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1-2 teaspoons extra virgin olive oil (or butter)
3 eggs
Small splash half & half or milk
1 chili pepper, finely diced with some seeds removed
1/8 teaspoon each salt and pepper

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Instructions

Heat pan. Heat a small or medium sauté pan over low heat, and add olive oil or butter.
Whisk eggs. Meanwhile, crack eggs into a bowl and whisk vigorously for a couple minutes, until frothy. Add salt, pepper, and a splash of milk or half & half, and whisk again to incorporate. Set eggs aside.
Sauté chilies. Add the diced chili peppers to the pan and lightly sauté for about a minute over low heat, just to start breaking them down.
Scramble eggs. If needed, add a little extra oil or butter to the pan and make sure your heat is on low. Pour in the eggs and allow them to set for 10-15 seconds. Because of the low heat, they won't immediately start cooking or sizzling -- that's good. Start to scrape a rubber (or other soft) spatula along the side of the pan every few seconds as the eggs slowly start to harden. This will break up the eggs and "scramble" them. Once eggs are almost done but still slightly liquid on top, remove the pan from heat. Let them sit, gently folding with the spatula if needed, until eggs are just fully cooked. Immediately transfer eggs to a plate, toast, or tortilla to avoid overcooking. Taste and add more salt or pepper if needed!

Notes

Chilies and spice level: Remember, the more seeds from your chili peppers, the spicier it'll be! Remove the seeds (or most of them) to keep it at a milder spice level.
Cheese. If you're adding cheese, I recommend folding it in when the eggs are almost set. The heat from the eggs and the pan will melt it into creamy deliciousness. Goat cheese is one of my favorite cheeses to add to scrambled eggs!

Nutrition

Serving Size: 1/2 recipe
Calories: 161
Sugar: 1.8 g
Sodium: 115.8 mg
Fat: 12 g
Saturated Fat: 3.1 g
Carbohydrates: 3.2 g
Fiber: 0.3 g
Protein: 10 g
Cholesterol: 279.4 mg

Find it online: https://www.rootsandradishes.com/chilli-scrambled-eggs/