How to prepare Spicy Scrambled Eggs, Parsi Style ? Instant Recipe

Beat the eggs until well mixed. Stir in the milk, salt and pepper. Heat the ghee or butter in a large frying pan and cook the spring onions, chillies and ginger until soft. Add the turmeric, coriander, diced tomato, if using, and cumin and fry for 1-2 minutes, then stir in the egg mixture.

Hooked, Booked, and Cooked!: Akuri (spicy, scrambled eggs, Parsi ...

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Serves 4

  • 6 eggs
  • 60 ml (2 fl oz/¼ cup) milk
  • ½ teaspoon salt or to taste
  • ¼ teaspoon ground black pepper
  • 2 tablespoons ghee or butter
  • 6 spring onions, finely chopped
  • 2-3 fresh green or red chillies, seeded and chopped
  • 1 teaspoon finely grated ginger
  • a big pinch of turmeric
  • 3 tablespoons chopped fresh coriander
  • 1 ripe tomato, finely diced (optional)
  • ½ teaspoon ground cumin
  • tomato wedges (optional)
  • fresh coriander sprigs (optional)

Cook over a low heat, stirring and lifting the eggs as they set on the bottom of the pan, stopping when the mixture is still of a creamy consistency. Turn onto a serving plate and garnish, if liked, with tomato wedges and sprigs of fresh coriander. Delicious with freshly cooked chapatis or puris, but equally good on freshly made hot toast.

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