Spicy Scrambled Eggs Aka Ugly Eggs 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:

• Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.

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:

• 1. Heat a large pan and add the oil.
• 2. To the pan add the onion, peppers and tomatoes; and only cook until they are semi soft, you,don't want to overcook them.
• 3. Crack your eggs into a bowl and and stir well.
• 4. Add the eggs to the onion mixture in the pan and scramble together. (to your liking) Season with salt and pepper and serve.

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:

• Heat oil in nonstick skillet over high heat.
• Add salsa and saute lightly until thickened.
• Add eggs and cheese, stirring constantly until eggs are cooked through.
• Serve immediately with sour cream and guacamole.
• NOTES: Would be yummy in a wrap or with tortilla chips!

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:

• Preheat skillet over med-high heat, and melt butter.
• Add mushrooms and onions; cook until mushrooms are nice and brown, about 3 minutes.
• Add asparagus; cook until just tender, about 2 minutes.
• Meanwhile, whisk milk into eggs until lightly beaten.
• Add eggs to pan; stir; add adobo sauce; stir.
• When eggs are almost set, add cream cheese.
• Cook until eggs are cooked and cream cheese is soft.
• Salt and pepper, to taste.