Trinidadian Fried Eggs
Trini Fried Eggs. Adding onion and pepper to pretty much anything makes for an amazing dish and eggs are no exception. My dad makes this incredibly well. Add some buttered toast and you’ve got a breakfast to make people jealous.
| DIFFICULTY | TIME | QUANTITY |
| EASY | 10 MIN | 2 EGGS |
VIDEO
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- 2 large Eggs (65g each)
- (1/16 TSP or a pinch) of Kosher salt (salt to taste)
- (1/16 TSP or a pinch) of black pepper (black pepper to taste)
- (1/2 TBSP or 7.5g) butter
- 1/2 Pepper (1 TSP or 2g) Hot Pepper (Scotch Bonnet)
- (20g or 2 TBSP) Onion
DIRECTIONS
- Finely chop onion and pepper.
- Add onion, pepper, pinch of salt and black pepper to the eggs.
- Beat eggs for 20 seconds.
- Add butter to non-stick frying pan on high heat.
- When pan is hot with the butter melted and sizzling, add the eggs.
- Using a spatula, keep stirring the eggs and spreading it thinly across the pan so that it doesn’t stick and burn while cooking (for approx. 90 seconds). The eggs should be fully cooked, dry and not runny and have tiny bun-bun spots.
- Transfer eggs to a plate. Serve immediately.