Who doesn’t love scrambled eggs? Soft, fluffy, light eggs full of butter and milk- to be eaten with a tinge of guilt because really, butter isn’t allowed.
There are many different kinds of scrambled eggs one can make, some local to a region, some to a religion, some just to tastes. Take for example scrambled eggs with cheese and smoked salmon, or egg burji, which is a spicy dish eaten as a preferred breakfast item in India. I have to break here to tell you that Parsis love their eedu (the Parsi/ Gujarati word for eggs). I've heard stories of uncles and cousins and older relatives eating ten eggs a day and I'm not sure how exaggerated they are. Almost everything can be eaten 'par eedu' which translates to 'on eggs'... be it tomatoes, wafers, sali (fried potato straws), potato, bhindi, kheema... anything can become par eedu. One of my recent favorites is the Parsi version of scrambled eggs – Acoori.
I say recent favorites because acoori is made with big pieces of chopped onions, which took a lot of getting used to. But get used to it I did. We make it on weekends out of town and eat it with local pao – both naram (soft) and kadak (hard) and butter. Its spicy, tangy and best left slightly liquid in texture – all the better for piling onto a piece of toasted bread and butter. I disgust my friends by eating any and all scrambled eggs with jam, but hey… that’s just me. (Have you tried a sausage egg McMuffin with jam? It will change your world.)
Khandala Acoori (makes enough for 2)
Made in khandala, please excuse the lack of coloured utensils.. we be roughing it!
You will need
|Way too many yellows!|
2 tomatoes grated and chopped up
2 onions (or 1 very large one) finely chopped
1 handful fresh green chili finely chopped
3 cloves garlic finely chopped
1 handful coriander (also known as kothmir also known as cilantro)
A splash of milk
1 teaspoon red chili powder
1 teaspoon haldi or turmeric powder
|The masala box... needs refilling|
Sautee the onion and garlic in a pan with a little oil until the onion is soft and translucent. (I avoid using butter, for some reason I just cant bring myself to do it.)
Add 1 teaspoon chili powder and 1 teaspoon haldi powder and let it cook for a few minutes. (You may need to add a little more oil here)
Add the chilis and the tomatos and stir. Give the masala time to cook – I would say 5 minutes or even slightly more in order to avoid the taste of chili powder later.
|It should look like this|
In a bowl, whisk the eggs together until they’re frothy. Add a splash of milk, salt and pepper and whisk again.
Lower the flame on the pan and add the egg mixture. Start stirring very gently, but constantly.
|Slowly stir the egg mixture|
The trick to making scrambled eggs is to keep taking the eggs off the heat, stirring all the while. It allows you to make the eggs as loose or tight as you want to.
|Eggs off the heat|
Add the coriander a minute before you remove the eggs, and put in a large colorful bowl to serve.
|Scraping everything out of the pan|
Eat with bread, butter and most importantly… gusto!