Spicy Ghost Pepper & Reaper Egg Stir-Fry

1Put on gloves before handling the ghost pepper (1 small) and Carolina Reaper. Finely mince both peppers and set aside.

2In a small bowl, whisk together the beaten eggs (4 large), lemon (½) juice, soy sauce (1 tablespoon), honey (1 teaspoon), salt, and pepper. Set aside.

3Heat the vegetable oil (1 tablespoon) in a large non-stick skillet or wok over medium-high heat.

4Add the sliced onion (1 small), minced garlic (2 cloves), and grated ginger to the skillet. Stir-fry for 2-3 minutes until fragrant and the onions begin to soften.

5Add the minced ghost pepper (1 small) and Carolina Reaper to the skillet. Stir-fry for 1 minute to release their heat and aroma, stirring constantly to avoid burning.

6Reduce heat to medium and pour the egg mixture into the skillet. Allow it to set slightly, then gently scramble the eggs (4 large), stirring continuously to combine with the peppers and aromatics.

7Cook until the eggs (4 large) are fully set but still moist, about 3-4 minutes. Taste and adjust seasoning with salt and pepper as needed.

8Remove from heat and transfer to serving plates. Garnish with chopped fresh cilantro if desired.

9Serve immediately with steamed rice or crusty bread to balance the intense heat.