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    You are in: Home / Recipes / Akoori - Scrambled Eggs (Parsi) Recipe
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    Akoori - Scrambled Eggs (Parsi)

    Average Rating:

     13 Total Reviews

    Showing 1-13 of 13

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    • on April 07, 2004

      Oh my goodness but these are such good eggs! Completely different, delicious burst of flavors & bright colors. I scaled this down to just one serving for a quick and incredible breakfast - super flavor, easy to fix,& will be a new standard in my house. I stuffed mine into a pita bread pocket.

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    • on May 18, 2010

      Great flavor, I did make a few modifications to lower the fat but stayed with the basic recipe/technique. This is easily prepared and would be great for any meal of the day. Thank you for sharing (modifications: sprayed pan w/ nonstick spray and used eggbeaters)

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    • on November 30, 2008

      These were good and unique but not wow but we had to make due with what we had on hand so I felt it would not be fair to rate it less than 5 stars

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    • on May 09, 2008

      Even with the changes I had to make due to not having ingredients at hand, this was delicious. I used 4 eggs and basically halved everything else using shallots, chilli powder, jar ginger and 1 tsp coriander powder. Unfortunately I didn't have any limes. I used one vine-ripened tomato, and we had the eggs on buttered crusty toast. I'll post a rating after I make it with the proper ingredients. As made today I'd give it a solid 4 plus.

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    • on February 09, 2008

      YUM! These were wonderful. Unique, spicy and a welcome alternative to our everyday brunch table. Thanks!

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    • on June 07, 2007

      I did not have to change a thing on these eggs and they are the best scrambled eggs I have ever had in my life. This just may become a weekend staple in my house. Thanks for sharing!

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    • on May 12, 2007

      What flavour! These aren't your ordinary scrambled eggs. I served this with some toasted rye bread, and I did use lime at the end as well. Thanks for a great breakfast.

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    • on March 13, 2007

      Love it. It is a refreshing change from the typical scrambled eggs. Thank you for the recipe. A keeper

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    • on March 11, 2006

      sooo good! We had this for a quick lunch with chappatis...I loved the idea of squirting lime in the end. I have never done that with eggs but the lime juice really highlighted all the spices in this dish.

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    • on June 10, 2005

      Excellent recipe didnt change,any of recipe easy to make.My husband really enjoyed it will be making it again. Thanks.

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    • on August 03, 2004

      Wonderful eggs, I made them with 6 eggs and my dd and I did not have a problem polishing them off with some tast for a light supper. They certainly looked nice too but tasted even better. Didn't change a thing in the recipe.

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    • on July 26, 2004

      I must agree with the other reviews - this was so tasty & so colourful!! I scaled the recipe in half for grandson & myself - no problems encountered - served for lunch in whole wheat pitas. Thanx Fay for another winner!

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    • on May 30, 2004

      Beautiful eye appeal and Oh such flavor - Enjoyed - I too scaled it down to one serving - worked well! I would love to wrap these eggs in a whole wheat chapattiI, I seved them with toast, stuffed mushroons and pan fried potatoes - wonderful brunch Thanks Fay for a winner

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    Akoori - Parsi Scrambled Eggs. Recipe by Coasty

    Akoori - Parsi Scrambled Eggs

    By Coasty
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    Nutritional Facts for Akoori - Scrambled Eggs (Parsi)

    Serving Size: 1 (116 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 200.0
     
    Calories from Fat 131
    65%
    Total Fat 14.6 g
    22%
    Saturated Fat 6.6 g
    33%
    Cholesterol 335.7 mg
    111%
    Sodium 120.8 mg
    5%
    Total Carbohydrate 6.5 g
    2%
    Dietary Fiber 1.4 g
    5%
    Sugars 3.1 g
    12%
    Protein 11.1 g
    22%
    Detailed Nutrition Values About Nutrition Info
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