When I think of Indian food two things come to mind: Brick Lane restaurant barterers and food poisoning. Naughty but it’s true. Of course I think of other things too – curry, ghee, spices – I mean, it’s all about the masala. One thing I don’t think of is scrambled eggs. Scrambled eggs is something for the morning, served on a piece of toast, with a glass of orange juice. Maaaybe a sausage. Funnily enough, the same goes for the Indians – minus the sausage but plus the masala. In the Hindi language masala basically means dried mixed spices. It can include pastes but they are always made of spices. Deliciously mixed Indian spices. Now imagine scrambled eggs Indian way. Naturally, spices come to mind. Here’s how to mix it up:
Acquire yourself six eggs. Crack them and beat them in a bowl.
Then add milk, salt and pepper.
Mix that well.
Mix, mix, mix.
Then start frying some onions in a large-ish flying pan.
Fry them onions till they become transparent.
If you’re a fan, add some ginger. It’s a really quite a healthy root and a gives a little kick too.
When the onion has been cooked enough add some tomatoes. Cherry tomatoes are a good option.
Finally add two very smooth but piquant ingredients – the turmeric and the chili. Without these, your Indian scrambled eggs won’t be eggs at all.
As soon as you’ve done this, pour the beaten eggs in the frying pan, add coriander and start scrambling.
The best way to scramble is to use a flat spatula and keep pushing the eggs from the outside in till they look cooked.
Some people prefer other techniques (like in the photo) but I promise this is truly the best way – if you like fluffy eggs of course – have a look at it here. This guy knows what he is talking about.
So there you have it. Indian scrambled eggs. Simple but delicious.
Serve on toast, phulka or paratha. And don’t forget to sprinkle gram masala on top.