UmamiPapi Chilli Oil Scrambled eggs

Setting Fire to Australian Tastebuds: The UmamiPapi Chilli Oil Revolution

It’s not just a trend, it is a culinary movement. The Australian food scene is known for its adventurous spirit and keenness to embrace diverse flavours from around the globe. And within this expansive gastronomic landscape, one sensation is igniting a firestorm: the UmamiPapi chilli oils.

For the discerning Australian foodie, chilli oil isn’t just a condiment. It’s a dance of flavours, a symphony of heat, aroma, and that tantalising umami taste which elevates every dish. And leading this delicious orchestra is UmamiPapi, a brand synonymous with passion, quality, and a hint of rebelliousness.

What truly sets UmamiPapi chilli oils apart is the layers of flavour they introduce to the palate. This isn’t your regular hot sauce. The meticulous selection of spices, the perfect roasting of chillies, and the secret techniques employed ensure that every drop of UmamiPapi’s chilli oil is an explosion of taste. And the good news? Petits Tresors is now delivering this fiery sensation right to your doorstep.

Chilli Scrambled Eggs

Andrew Harrington

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Cuisine

Asian

Category

Breakfast

Breakfast dishes aren't limited to just mornings; they're perfect for any moment. This recipe for chilli scrambled eggs provides an invigorating boost to sustain you throughout the day. While it's tailored for scrambled eggs, the recipe pairs wonderfully with poached, fried, boiled, or even in an omelette form. If you're not a fan of chilli, you can easily omit it, but its zesty punch complements this dish beautifully.

Chilli Scrambled Eggs

Ingredients

  • 1 Tbsp (14g) - Clarified Butter

  • 6 - Large Free Range Eggs

  • 2 Tbsp (40ml) - Thickened Cream

  • 1 - Shallot, Diced

  • 1 - Long Red Chilli, Thinly Sliced

  • Sourdough or Bread of Choice, Sliced

  • Butter To Spread

  • Pecorino Romano Cheese To Serve

  • Fried Shallots To Serve

  • Coriander (Cilantro) To Serve

  • 2 -3 Tbsp Umamipapi Chilli Oil Original

  • Cracked Black Pepper To Serve

  • Sea Salt Flakes To Serve

Directions

  1. In a bowl, crack in the eggs and add in the thickened cream, whisk to combine.

  2. Place a non-stick pan over medium-high heat, add in the clarified butter, shallot and chilli and saute for 3 minutes, mixing regularly.

  3. Add in the scrambled egg mix and gently swirl with a spatula for 30-40 seconds or until soft wet curds have formed. Remove from the stovetop.

  4. Serve over buttered toast and garnish with chilli, fried shallots, coriander, Umamipapi Chilli Oil Original and cracked black pepper. Dig in.
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