Directions

1. 1. Put the butter in a skillet, preferably non-stick, and turn the heat to medium-high. Add the garlic, ginger, scallion, chile, and a sprinkling of salt and pepper and cook, stirring occasionally, until the garlic begins to color, about 3 minutes.
2. 2. Meanwhile, beat the eggs lightly with a little more salt and pepper. With the heat still at medium-high, add them to the pan and stir. Immediately remove the pan from the heat and stir until the curds stop forming, a minute or so. Return to the heat and cook, stirring constantly, until the eggs are creamy and thick but not dry (they will continue to cook under their own heat after you remove them, so stop a moment short of your desired consistency). Stir in the cilantro and serve immediately.