Akoori - Scrambled Eggs (Parsi)

Total Time
12mins
Prep 5 mins
Cook 7 mins

We love this preparation. Great for a tiffin. I decided to post all egg recipes today.

Ingredients Nutrition

Directions

  1. Beat eggs until well mixed.
  2. Add the milk, salt and pepper.
  3. Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
  4. 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.
  5. Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
  6. Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
  7. Turn on to a serving plate and garnish with tomato and coriander.
  8. Serve with chapatis, parathas or toasted bread.
  9. 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.

Reviews

Most Helpful

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.

HeatherFeather April 07, 2004

Delicious. Did not change a thing.

Daydream June 20, 2015

Reminds me of what my Granny used to make. Thanks so much!

Rachel Pardoe February 23, 2014

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