Akoori - Scrambled Eggs (Parsi)

READY IN: 12mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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