Ingredients
-
6 - 8
-
4
-
-
1/4
-
2
-
6
-
2 - 3
-
1
-
1/8
-
2
-
-
-
-
-
Directions
Akoori – Scrambled Eggs (Parsi),We love this preparation. Great for a tiffin. I decided to post all egg recipes today.,Delicious. Did not change a thing.,Reminds me of what my Granny used to make. Thanks so much!
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Steps
|
1
Done
|
Beat Eggs Until Well Mixed. |
|
2
Done
|
Add the Milk, Salt and Pepper. |
|
3
Done
|
Heat Ghee or Butter in a Large, Heavy Frying Pan and Cook the Onions, Chilies and Ginger Until Soft. |
|
4
Done
|
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
Done
|
Cook Over Low Heat, Stirring and Lifting the Eggs as They Begin to Set on the Base of the Pan. |
|
6
Done
|
Mix and Cook Until the Eggs Are of a Creamy Consistency-They Should not Be Cooked Until Dry. |
|
7
Done
|
Turn on to a Serving Plate and Garnish With Tomato and Coriander. |
|
8
Done
|
Serve With Chapatis, Parathas or Toasted Bread. |
|
9
Done
|
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. |
