Sriracha Scrambled Eggs
This Sriracha scrambled eggs tastes incredibly delicious with the creamy eggs with spicy twist from Sriracha sauce, made quickly in 10 mins.
Servings: 2 Servings
Calories: 117kcal
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.
Nutrition
Calories: 117kcal | Carbohydrates: 1g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 252mg | Sodium: 166mg | Potassium: 106mg | Fiber: 0.01g | Sugar: 1g | Vitamin A: 434IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg
