Are you a fan of hot sauce? Are you looking for an alternative to your regular breakfast? Either way, this Sriracha scrambled eggs recipe is for you.
The creamy texture of eggs combined with the spicy Sriracha sauce creates a delicious dish in under five minutes.
Like other egg recipes, I frequently make this Sriracha scrambled eggs recipe in my kitchen.
Sriracha flavors added to the scrambled eggs always turn out quite delicious, perfect for spicing up your mornings(just like my Cajun scrambled eggs).
It's no wonder I'm obsessed with these flavorful Sriracha egg scrambles.
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Why You'll Love This Recipe?
⭐️Super quick and easy to make with simple ingredients.
⭐️A versatile and adaptable recipe.
⭐️Plus, it's a spicy breakfast option!
Ingredients
- Sriracha sauce: Feel free to use any brand.
- Eggs. This recipe uses brown organic eggs, but you may use any of your choices. Feel free to experiment and see the delicious results it yields, whether white eggs, brown eggs, or even duck eggs.
- Butter. It's creamy and compliments the eggs and the Sriracha sauce.
How to Make Sriracha Scrambled Eggs
- Add the eggs, milk, and Sriracha sauce in a medium-sized mixing bowl. Whisk until the Sriracha is evenly combined with the eggs.
- Heat a skillet over medium heat and add butter. Allow the butter to melt and spread across the bottom of the skillet.
- Pour the egg mixture into the skillet and cook for about a minute until the eggs are set at the bottom.
- Stir occasionally until the eggs become creamy and reach your desired consistency. Remove from heat and serve.
♨️How To Adjust The Heat?
One tablespoon of Sriracha sauce for three eggs yields a mildly spiced dish.
However, since you're making this at home, adjusting the heat level to your preference is not a problem. Simply add more or less Sriracha sauce according to your heat tolerance.
How To Serve?
- As a standalone dish, Place the scrambled eggs on a plate and garnish with cilantro, green onions, parsley, or chives, according to your preference.
- Over toast: Serve the scrambled eggs on top of toasted bread, such as sourdough or multigrain.
- Breakfast bowl. Combine the scrambled eggs with roasted potatoes, sautéed vegetables, and cooked greens. Add avocado, cheese, or garnish for a satisfying breakfast bowl.
- Serve as a side dish alongside classic breakfast sides, such as bacon, sausage, pancakes, waffles, or apple slices. This spicy twist on traditional scrambled eggs will exceed your expectations.
Storage & Reheating
Store the leftover Sriracha scrambled eggs in the refrigerator for up to two days. And in the freezer for up to four months.
You can gently reheat it in the microwave in 30-second intervals or over the stovetop by tossing it over butter until warm.
FAQ
1 to 1.5 tablespoons of sriracha sauce should be sufficient to spice up this recipe. Adding more sriracha sauce to the scrambled eggs beyond the recommended amount is not advisable, as it can make the final dish too saucy and overpowering.
Yes, absolutely. You can prepare the egg mixture and refrigerate it for one day. When needed, toss them over the skillet with butter.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Sriracha Scrambled Eggs
Ingredients
- 3 eggs
- 1 tablespoon milk
- 1 teaspoon Sriracha sauce
- 1 teaspoon butter
Instructions
- In a medium size mixing bowl, add the eggs, milk, and Sriracha sauce.
- Whisk vigorously until the sriracha sauce combined evenly to the egg mixture.
- Now place a skillet over medium heat. And add butter.
- Allow the butter to sizzle and spread to the entire bottom of the skillet evenly.
- Now add the egg mixture.
- Wait for about a minute until the eggs start to cook and set at the bottom.
- Then, occasionally stir until it becomes creamy without burning at the bottom.
- Remove the pan from the heat when the eggs are cooked to your desired consistency.
- Serve the Sriracha scrambled eggs as a standalone dish or as a side dish.
Notes
- Store leftovers in the refrigerator for up to 2 days or in the freezer for up to 4 months.
- Reheat in the microwave in 30-second intervals or on the stovetop with butter.
- Prepare the egg mixture ahead and refrigerate for up to one day for a quick meal.
Anjali says
This might be my new favorite way to make scrambled eggs!! The sriracha added the perfect amount of heat and flavor!
Beth says
I love the sweet and zesty flavor of the sriracha with the eggs. I've been putting salsa on my eggs for years, so I wasn't surprised that I loved this.