Directions
1. Prepare the eggs: Crack the eggs into a bowl, add a pinch of salt and pepper, and
whisk until fully blended.
2. Cook the chilli: Heat butter or oil in a pan over medium heat. Add the chopped chilli
(or chilli flakes) and sauté for 1-2 minutes until fragrant.
3. Scramble the eggs: Pour the beaten eggs into the pan and gently stir with a spatula,
cooking slowly and stirring occasionally to form soft curds.
4. Season with shichimi: Once the eggs are just about cooked, sprinkle in the Haiku
Pepperberry Shichimi and give a final stir to incorporate.
5. Serve: Garnish with cilantro or green onions and enjoy your spicy, flavorful
scrambled eggs!
