Akuri
Veg
Parsi scrambled eggs — a preparation far more involved than the name suggests: onions fried golden in butter, green chilli, ginger, and tomato added, seasoned with cumin, turmeric, and coriander, eggs beaten and poured in and stirred continuously over low heat until they form large, soft, custardy curds. The texture should be looser and creamier than any other scrambled egg style; finishing with fresh coriander is mandatory. Eaten at Parsi breakfasts with bread or rotli, it is one of the most celebrated expressions of the Parsi obsession with eggs.
Cuisines
Parsi
Best for
Breakfast
Lunch
Recipe
Prep: 10 min
Cook: 10 min
Total: 20 min
2-3 servings
Ingredients
| 4 | eggs |
| 2 tablespoons | butter |
| 1 medium | onion, finely chopped |
| 2 | green chilies, finely chopped |
| 1 small | tomato, finely chopped |
| 1/4 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| — | salt to taste |
| 2 tablespoons | fresh coriander leaves, chopped |
Instructions
- 1 Crack the eggs into a bowl and beat them lightly with a fork. Set aside.
- 2 Heat butter in a non-stick pan over medium heat.
- 3 Add the chopped onions and sauté until they turn translucent.
- 4 Stir in the green chilies and chopped tomato, cooking until the tomato softens.
- 5 Add turmeric powder, red chili powder, and salt. Mix well.
- 6 Reduce the heat to low and pour in the beaten eggs.
- 7 Stir continuously, gently folding the eggs until they are softly scrambled and just set.
- 8 Garnish with fresh coriander leaves before serving.
Tips
For a creamier texture, add a splash of milk or cream to the eggs before cooking.