The scrambled egg goes back centuries—possibly even to prehistoric times when a cavewoman may have accidentally discovered that beaten an omelette. The first written recipe appears in a 14th-century Italian cookbook Libro della cucina. But over the years, this dish has traveled across cultures, adapting to local ingredients and preferences.
In India, we turned it into Egg Bhurji, full of spices and herbs. Meanwhile, in other parts of the world, it became softer, creamier, and more indulgent. One such take is this Chilli and Creamy Scrambled Egg, a fusion of bold flavor and soft texture.
This recipe has a special place in my weekend routine. It’s what I cook when I want something warm, quick, and comforting—especially after a long week. It also happens to be my go-to meal for a cozy date night at home. The creamy texture with a mild kick of chilli is just perfect, and it comes together in less than 10 minutes.
Ingredients
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1 tablespoon butter
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½ onion, thinly sliced
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2 garlic cloves, chopped
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1 teaspoon chilli oil (adjust to taste)
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2 tablespoons fresh cream
- 2 Eggoz Eggs
Preparation
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Heat a pan over medium flame and spread the butter.
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Add sliced onions and chopped garlic. Stir and let them cook until they turn golden and aromatic.
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Pour in the chilli oil and stir for another minute.
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Add the cream and cook for 30 seconds until it blends well.
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Now, crack open the Eggoz Eggs directly into the pan.
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Using a spatula, gently stir the eggs in circular motions. Keep the flame low and cook until you get a soft, creamy texture. Don’t overcook—scrambled eggs should stay moist.
Serving
Serve it hot, straight from the pan, with:
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Toasted sourdough or garlic bread
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A sprinkle of chives or fresh coriander
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Optional: A side of avocado or sautéed mushrooms
It’s comforting, flavorful, and filling without being too heavy.
Tips
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Keep the heat low when cooking the eggs to avoid drying them out.
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For extra richness, add a little grated cheese while scrambling.
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You can swap chilli oil with a few red chilli flakes if preferred.
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Don’t wait too long to serve—scrambled eggs taste best fresh off the stove.
Why Eggoz Eggs?
The hero of this recipe is undoubtedly the egg. And when it comes to eggs, quality matters. That’s why I always choose Eggoz Eggs.
Here’s why:
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Farm-fresh and hormone-free – Eggoz eggs are naturally nutrient-rich, with bright yellow yolks that tell you everything about their freshness.
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Packed with protein and Vitamin D – making your dish not just tasty, but also wholesome.
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No fishy smell, ever – which means your scrambled eggs smell and taste exactly like they should: delicious.
If you haven’t tried Eggoz yet, this recipe is the perfect way to start.
Try it this weekend—and thank me later.
Let me know how yours turns out!