Category: Eggs
Rating: 3.72
Servings: 6


6 large eggs
1 teaspoon kosher salt
2 tablespoon light vegetable oil
2 medium onions, peeled, cut into 3/4 inch p; ieces
1/2 teaspoon ground roasted cumin seeds
1 tablespoon finely chopped fresh coriander leav; es *
1 to 2 green chilies, seeded and slic; ed (optional)

Directions: How to Cook Scrambled Eggs With Cumin And Fragrant Herbs

1. Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy.

2. Beat the shortening or oil in a frying pan (9-10 inches in diameter), and add onions. Over medium-low heat, saute onions until they are translucent but still firm and crisp (about 3-4 minutes).

3. Reduce heat to low, and add the beaten eggs. Let the eggs settle in the pan for 5 seconds. Then, using a fork, begin pushing the egg toward the center of the pan so that it cooks like a thick cake. When most of the egg has coagulated, turn it gently and cook the other side. (Don't worry if it breaks, as the finished dish will, in fact, look like little cakes of scrambled egg studded with onions.) Continue stirring and turning until the eggs are fully cooked (about 3 minutes). Do not let them brown. Turn off heat, and transfer to a warm serving platter. Serve sprinkled with roasted cumin, chopped coriander leaves and green chilies.

* To roast the cumin, add to a dry, preheated, heavy frying pan, and cook until the seeds turn a dark brown. Grind fine, and you're ready to go.

Source: Classic Indian Cooking, by Julie Sahni

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Recent comments and reviews for this recipe:

Suthakaran writes:

Excellent prepartion for bread

Posted on 30 May 2008, 02:37 ET

FOODIE MAX writes:


Posted on 30 Dec 2014, 14:19 ET

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