Eggs: They’re what’s for breakfast

October 23, 2010

Chili-laced Scrambled Eggs

Eggs are something that have grown on me over the years. I’ve went from not eating them to loving just about every type of egg you can serve up, so long as they’re a bit wet (unless it’s tamago, in which case, dry is fine).

One of my favorite ways to prepare eggs is with Thai chilis. The heat of the eggs, the sweet, savory flavor of good onions, washed down with a bit of tropical juice (mango or guava being my favorites) sets the tone for a great day. And they really don’t take all that long to make. Chop the onions to get everything going, and pull out the rest of the ingredients while they saute, and you’ve added on 5 minutes at the most to your standard, plain scrambled egg. (more…)

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