Slow Cooked Chilli Scrambled Eggs

Serves: 2


  • 4 QE free range eggs, beaten
  • ¼ tsp coarse ground black pepper
  • ¼ tsp dried chilli flakes
  • 1 tbsp unsalted butter
  • ¼ tsp dried oregano
  • 2 tsp crème fraiche


Cooking Instructions

  1. Heat a pan over medium heat. After 30 seconds, add butter. When it melts, pour in the eggs.
  2. Use a wooden spoon or rubber spatula to aggressively stir the eggs for 30 seconds to 1 minute or until the egg starts to slightly set. Take the pan off the heat and continue stirring for 20 seconds. Repeat this until the egg is about 60% set.
  3. Add black pepper, dried chilli flakes and oregano and mix. Place the pan back on the heat and stir for 1 -2 minutes, or until the egg is 80-90% set. Add a pinch of salt and crème fraiche and stir until combined.
  4. Remove the scrambled eggs to a plate and serve.



  • Garnish with fresh chopped chives, dill and parsley.
  • Serve with toast.
  • The resulting texture of the egg due to being cooked on low heat should be fluffy, soft and creamy.

  • Date October 19, 2021
  • Tags Breakfast, Eggs, Lunch, What's NEW