Gather all your ingredients. Mince the garlic and chop the cilantro.
In a frying pan, heat 2 tablespoons of cooking oil over medium heat.
Crack the 4 large eggs directly into the pan. Allow them to cook for a minute without stirring, then scramble gently until just set.
Add the minced garlic to the pan and stir gently, allowing it to cook for about 30 seconds until fragrant.
In a small bowl, mix the Thai sweet chili sauce, 4 tablespoons of water, and 1 teaspoon of lime juice until combined.
Pour the sweet chili sauce mixture over the scrambled eggs and stir gently to coat the eggs evenly.
Season with salt to taste, remove from heat, and sprinkle with chopped cilantro before serving.
