Parsi Scrambled Eggs
At home we eat this dish with rice for dinner, or just by itself for breakfast
Recipe Posted on 10th September, 2004
Recipe Source: This recipe comes from a cookbook called The Compelte Asian Cookbook by Sharmaine Solomon. I've had this book for about 15 years and I've used it more than any other cookbook I've ever owned. This recipe is very forgiving. For example, if you don't have the spring onions, just use one normal onion; or if you don't have fresh coriander, just make it without. Wing-it and it'll still taste great!
Serves 4 with rice or Indian breads
Ingredients
6 large eggs
4 tablespoons milk
¾ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon ground cummin
2 tablespoons ghee or olive oil
6 spring onions, finely sliced
2-3 fresh red or green chillis, chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomato (optional), diced
Method
Place the eggs, milk, salt, pepper and cummin in a bowl and beat until well mixed. Heat the ghee or oil in a large, heavy frying pan and cook the spring onions, chillis and ginger until soft. Add turmeric, coriander leaves and tomato and fry for a minute or two longer, then stir in the egg mixture. 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 onto a serving plate immediately. You can garnish this dish with tomato wedges and a sprinkle of fresh coriander if you wish.
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