By Kathy Bailey
Eggs in Cream and Chili Oil
1 step
Prep:5minCook:15min
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Method: So into a pan you add 1/4 cup of fresh cream and simmer this for one to two minutes on low heat. Then add in the chili oil and give it a good mix. Once it has started to bubble cracking the eggs. Cover and let this cook for 2 to 3 minutes then season with salt pepper and finish off with spring onion greens. The simple extra step can make your eggs taste so much more yummier
Tried
‘s eggs in heavy cream and it’s yuuuum!
408488
Updated at: Sun, 04 Feb 2024 01:07:56 GMT
Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
1
Low
Nutrition per serving
Calories287.9 kcal (14%)
Total Fat25.6 g (37%)
Carbs2 g (1%)
Sugars1.4 g (2%)
Protein12 g (24%)
Sodium134.1 mg (7%)
Fiber0.2 g (1%)
% Daily Values based on a 2,000 calorie diet
Instructions
Step 1
into a pan you add 1/4 cup of fresh cream and simmer this for one to two minutes on low heat. Then add in the chili oil and give it a good mix. Once it has started to bubble cracking the eggs. Cover and let this cook for 2 to 3 minutes then season with salt pepper and finish off with spring onion greens.
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