Parsee 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.

PARSI DEVILED EGGS

Steps:

• Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
• Set the egg whites aside.
• Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
• Stir in the mayonnaise and taste for lime and salt.
• Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
• Let come to room temperature before serving.

PARSEE EGGS

Steps:

• Melt the butter in a frying pan and fry the onion and garlic for 4-5 minutes, or until soft.
• Add the spices and chilli and cook for a further 4-5 minutes, or until fragrant and well combined. Be careful not to burn the chili or garlic!
• Add the tomatoes and cook for a further 3-4 minutes, or until softened.
• Beat the eggs and cream together in a bowl, then add the mixture to the pan and cook, stirring constantly, until the eggs are just set. Stir in the coriander.
• Spoon the eggs onto the toast to serve.