Spicy Scrambled Eggs

3 tablespoons butter or neutral oil, like corn or soya

1 tablespoon minced garlic

1 tablespoon minced fresh ginger

½ cup trimmed and roughly chopped red onions

1 jalapeño or other fresh chilli, stemmed, seeded and minced, or to taste

Salt and pepper to taste

8 eggs

1/3 cup chopped fresh parsley leaves.

1. Put butter or oil in a skillet, preferably non-stick and turn heat to medium-high. Add garlic, ginger, onions, chilli and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to colour, about 3 minutes. Remove from heat and let cool for about 5 minutes.
2. Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
3. Stir in parsley and serve immediately.

MAY THE FORCE BE WITH YOUCopyright © Demetrios the Traveler
(Brexians lair)