Indian Scrambled Egg Recipes

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.

ANDA BHURJI (SPICY INDIAN SCRAMBLED EGGS) RECIPE

Steps:

• In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. Add onions and stir until softened, about 5-6 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
• Add green chiles and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
• Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread.

INDIAN SCRAMBLED EGGS

Steps:

• Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
• Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

INDIAN SPICED SCRAMBLED EGGS

Steps:

• Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
• Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
• Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
• Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.

INDIAN-STYLE SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat.
• Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
• Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

INDIAN SCRAMBLED EGGS

Steps:

• melt butter.
• add chilies and onions.
• cook until almost golden.
• beat up eggs
• pour over chilies and onions
• salt and pepper.
• add curry leaf if you have it and like it
• stir until set.

INDIAN SCRAMBLED EGGS

Steps:

• Place a large nonstick skillet over moderate heat.
• Add the canola oil and heat until it shimmers. Add the cumin seeds and cook for about a minute.
• Add the onions and the butter and saute until light golden, about eight minutes.
• Add the ginger, chiles, turmeric, and tomatoes. Cook for six minutes, or until soft and most of the moisture is evaporated.
• Reduce heat and add the eggs, cilantro, salt, and pepper. Stir while cooking, until done.

INDIAN SCRAMBLED EGG

Steps:

• Heat the oil in a heavy based saucepan and add the garlic, ginger and chilli and cook them until they are aromatic and then add the spices and continue to cook for 2 minutes.
• Lightly beat the eggs and season well with salt and pepper and then add these to the saucepan and lower the heat and cook over a low heat, stirring gently as the mixture sets, until soft curds are the result.
• Remove from the heat and fold through the tomatoes and the coriander and serve at once with the flatbread.