UmamiPapi Chilli Oil Scrambled Eggs

UmamiPapi Chilli Oil Scrambled Eggs
Reading UmamiPapi Chilli Oil Scrambled Eggs 1 minute Next Umami Butter Kimchi Fried Rice


4 eggs
1 pinch salt
1 tbsp Extra Virgin Olive Oil
2 tbsp unsalted butter
2 slices bread
1 pinch black pepper
2 tbsp UmamiPapi Chilli Oil


  1. Crack 4 eggs into a bowl and whisk.
  2. Put a few splashes of water into a saucepan.
  3. Preheat the saucepan on the stove on medium heat.
  4. The reason for this is because it is difficult to determine what the temperature of the pan is.
  5. The water boils at 100 degrees Celsius, therefore once the water has evaporated it is ready for the butter to be added.
  6. Turn the heat down to low.
  7. Add a drizzle of olive oil and butter to the pan and it should immediately start bubbling.
  8. Add whisked eggs to the pan.
  9. As the egg starts to set, use a spatula to gently bring the sheets of the egg inwards to the centre of the pan.
  10. Keep repeating this process and remember to remain gentle when bringing the sheets in.
  11. Once all the sheets are folded in and the egg has started to retain its shape turn the heat off and transfer the egg onto a plate.
  12. Lather with UmamiPapi Chilli Oil.
  13. Serve with bread and enjoy!
  • The most important element of making scrambled eggs is ensuring they do not overcook.
  • Always have your toast and plate ready to go once the eggs are finished to prevent overcooking.