Spicy Scrambled Eggs

• 3 tablespoons butter or neutral oil, like corn or canola
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 1/2 cup trimmed and roughly chopped scallions
• 1 jalapeno or other fresh chile, stemmed, seeded and minced, or to taste
• Salt and pepper to taste
• 8 eggs
• 13 cup chopped fresh cilantro leaves

1. Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high.
2. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper.
3. Cook, stirring occasionally, until garlic begins to color, about 3 minutes.
4. Remove from heat and let cool for about 5 minutes.
5. Beat eggs lightly with a little more salt and pepper.
6. Return pan to medium-high heat and add eggs.
7. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds.
8. Return to heat and repeat, stirring occasionally until mixture begins to clump.
9. 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.
10. Stir in cilantro and serve immediately.

butter, garlic, ginger, scallions, fresh chile, salt, eggs, cilantro

Taken from cooking.nytimes.com/recipes/11943 (may not work)