Kaffir Scrambled Eggs
If you like the flavor and taste of Kaffir Lime but don't want the leaves in your Scrambled Eggs, this Powdered Kaffir Lime is for you.
For 4 Person(s)
- 1 Tablespoon Vegetable Oil
- 2 Cloves Garlic, Minced
- 1/2 Cup Onion, Diced
- 1/2 Cup Red Bell Pepper, Diced
- 1 Fresh Thai chile pepper, minced
- 1 Teaspoon Kaffir Lime Leaf Powder
- 4 Eggs
- 1/2 Cup White Cheddar Cheese, Grated
- 2 Green Onions, Sliced Thin
- 2 Tablespoons Chopped cilantro for garnish
Method for Kaffir Scrambled Eggs
In a wok or small saucepan, add oil and garlic and bring to medium high heat. Add onions, bell peppers, chile, and kaffir lime powder. Stir until onions are translucent or done. Remove and set aside.
Put eggs in bowl with 2 teaspoons of water and beat or wisk. Add cooking oil or butter to wok or skillet, add eggs and cook at medium high heat, stirring constantly with spatula as normal, until almost set.
When eggs are just about 90 % set and just barely runny, add and stir in the previous set aside ingredients of onion and pepper mix and cook until eggs are done.
When eggs are set, spread and cover eggs with cheese, immediately cover, turn off heat, but leave in place for cheese to melt.
When cheese has melted, ( 2 – 3 minutes) serve immediately and garnish with sliced onion or cilantro.
Serve with choice of Ketchup, Tabasco, Mexican Salsas, or your favorite additions.