Spicy Scrambled Eggs Recipe (2024)

We call this
"bhurji" in Western India. It is cooked in exactly the same way but without the fancy names for the chili and the other stuff. We have it with bread or chappatis. One can embellish the dish with dried julienned lamb meat, cheese, or even pulled meats ... but, by itself, the scrambled egg is delicious!

You keep them in the pan to cool and use the same pan with the garlic scallions to scramble the eggs in.

The recipe directs you to remove the pan from heat after cooking the garlic, then return it to heat and add the eggs after beating them. The garlic is not removed from the pan. Therefore you are cooking the eggs with the other ingredients still in the pan.

And what do we do with the garlic scallions?

Yes, a little turmeric is great and instead of garlic, try ginger which also adds a delicious flavor. The Parsis in India call this 'akuri' and it is a favorite in our family.

A little tumeric in scrambled eggs is a good combo. I wonder if it would be a good add to this? Will have to try it!

Great recipe, but the photo shows the eggs as way overcooked. Should be creamy as referred to in the recipe.

Tip - omit ginger and garlic and substitute with a few pinches of turmeric and fresh tomato to turn it into Egg Bhujia from the Indian subcontinent.

This is delicious with a little gojuchang sauce drizzled over three finished dish at the end. I also added some kimchee to the scallion/garlic mixture. The only thing is they should be a lot creamier than they appear in the picture -- they look way overcooked there!

A combination of butter and olive oil makes a flavorful and effective fat base with eggs. They don't stick to the pan when heat before the eggs are added.

Just made these. Oh, yummy. Only two eggs because I am sheltered alone, just a bit of cayenne because I don’t like hot, finely minced onion because no scallions, dried ginger because no fresh, parsley instead of cilantro. Added a bit of cheese near the end. Really nice. Will make again.I don’t usually get to find a recipe and make it right away. But this is a stretch off from the hospital and I am tired of the same stuff. Stay safe, stay home!

I've made them twice with jalapeño. They're not very spicy, but they're good with Tabasco sauce.

A half batch made with chives instead of scallions turned out great. Served with a bit of shredded sharp cheddar mixed in and some fried tiny-diced russet potato. Perfect breakfast.

Can I use ghee in place of butter ?

Relatively bland despite flavorful ingredients

Great way to do eggs!

We made these for lunch to eat with the Thai-style coconut chicken tacos. Both were delicious. Really love the sweetness and quiet heat of the eggs.

Just made these. Oh, yummy. Only two eggs because I am sheltered alone, just a bit of cayenne because I don’t like hot, finely minced onion because no scallions, dried ginger because no fresh, parsley instead of cilantro. Added a bit of cheese near the end. Really nice. Will make again.I don’t usually get to find a recipe and make it right away. But this is a stretch off from the hospital and I am tired of the same stuff. Stay safe, stay home!

Made (mostly) as described—halved the eggs, doubled the peppers, kept ginger/garlic at 1 tbs. Too spicy but not too garlicky/gingery even at half-egg. Did a butter/oil half-and-half as some other commenter suggested. Delicious healthy dinner paired with two other NYT recipes: Alison Roman’s herb salad and the salted sweet potato with sour cream.

I never would have scrambled eggs this way...it was delicious. Thank you Msr. Bittman!I did add a little turmeric...

A very nice recipe that has a nice flavorful taste and very bright. Cilantro adds a nice finish. Will definitely make this again. Experiment with volume of peppers to add more spiciness.

If you add only 5 eggs the dish is more buttery and custard-like. I hesitated on the ginger but it adds another dimension of flavor.

Never even considered ginger in eggs, but it is great. Made this into a 3 egg omelet rather than cooking up 8 eggs. Different, quick, and delicious.

This is delicious with a little gojuchang sauce drizzled over three finished dish at the end. I also added some kimchee to the scallion/garlic mixture. The only thing is they should be a lot creamier than they appear in the picture -- they look way overcooked there!

This is excellent just as written. I wouldn't monkey around with it for ingredients. It. Is. Just. Right. Well, maybe one eensie adjustment. I used olive oil instead of neutral oil for cooking medium.