Butter Garlic Eggs

Whisk eggs in a bowl and sprinkle black pepper powder, red chilli flakes, and salt until well combined.

Heat oil and butter over low heat, pour the egg mixture into the pan and cook on low heat, stirring continuously, until a soft and fluffy omelette forms.

Melt butter over medium heat, add garlic and sauté for 1 minute.

Stir in the cornflour and cook for 1 minute, stirring continuously to avoid lumps.

Gradually add lukewarm milk, stirring constantly, and cook until the sauce thickens.

Season the sauce with black pepper powder, red chilli flakes, and salt. Cook for 1 more minute.

Add scrambled eggs to the prepared sauce and gently mix until the eggs are well coated.

Cook for 2-3 minutes, allowing the eggs to soak up the creamy sauce.

Transfer the butter garlic scrambled eggs to a serving dish and garnish with freshly chopped spring onions.