Akoori Eggs Parsi Scrambled Eggs Recipes

AKOORI - SCRAMBLED EGGS (PARSI)

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.

AKOORI (INDIAN SCRAMBLED EGGS)

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.

AKOORI - PARSI SCRAMBLED EGGS

Steps:

• Beat eggs and milk together adding salt and pepper.
• Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
• Add the turmeric, coriander and tomato and fry a further 2 minutes
• Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
• Serve with chapatis and sprinkle with chopped coriander.

PERFECT SCRAMBLED EGGS RECIPE

Steps:

• Lightly whisk 2 large eggs, 6 tbsp single cream or full cream milk and a pinch of salt together until the mixture has just one consistency.
• Heat a small non-stick frying pan for a minute or so, then add a knob of butter and let it melt. Don't allow the butter to brown or it will discolour the eggs.
• Pour in the egg mixture and let it sit, without stirring, for 20 seconds. Stir with a wooden spoon, lifting and folding it over from the bottom of the pan.
• Let it sit for another 10 seconds then stir and fold again.
• Repeat until the eggs are softly set and slightly runny in places. Remove from the heat and leave for a moment to finish cooking.
• Give a final stir and serve the velvety scramble without delay.