Time 20m Number Of Ingredients 11 Steps:
Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic. Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set. Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.
Time 12m Yield 4-6 serving(s) Number Of Ingredients 14 Steps:
Beat eggs until well mixed. Add the milk, salt and pepper. Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft. Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry. Turn on to a serving plate and garnish with tomato and coriander. Serve with chapatis, parathas or toasted bread. I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.
More about “akoori indian scrambled eggs recipes”
Time 10m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Dice onion finely. Dice tomato into small pieces. Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!). Add ginger-garlic paste and tomato and fry for about 30 seconds. Add eggs and salt. Turn down heat to low. Scramble the eggs by stirring until desired consistency is achieved. Enjoy while hot!
