Ingredients for Akoori Scrambled Eggs Parsi
- 4 large eggs
- 2 tablespoons milk
- 1/4 teaspoon salt
- pinch ground black pepper
- 2 tablespoons ghee or butter
- Spring Onions
- Red Chilies
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon turmeric powder
- 1 tablespoon fresh coriander leaves, chopped
- 1/2 medium tomato, finely chopped and fresh tomato wedges for garnish (optional)
- 1/2 teaspoon ground cumin
- 1/2 medium tomato, finely chopped (optional)
- 1 tablespoon fresh cilantro, chopped
- 1/2 small onion, finely chopped
- lime juice, for garnish (optional)
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How to Make Akoori Scrambled Eggs Parsi
- In a bowl, whisk together 4 large eggs until light and frothy.
- Add 2 tablespoons of milk, 1/4 teaspoon salt, and a pinch of black pepper. Whisk to combine.
- Heat 2 tablespoons of ghee or butter in a large, heavy-bottomed pan over medium heat. Add 1/2 small onion (finely chopped), 1-2 green chilies (finely chopped), and 1 teaspoon grated ginger. Sauté until softened, about 3-4 minutes.
- Stir in 1/4 teaspoon turmeric powder, 1 tablespoon chopped coriander leaves, and 1/2 medium tomato (finely chopped, optional). Cook for 1-2 minutes. Add 1/2 teaspoon ground cumin and stir to combine.
- Pour in the egg mixture. Reduce heat to low. Gently stir and lift the eggs as they begin to set, creating a creamy texture. Avoid overcooking.
- Continue cooking, stirring frequently, until the eggs are set but still creamy (about 5-7 minutes). Do not overcook.
- Transfer the Akoori to a serving plate. Garnish with fresh tomato wedges and coriander leaves.
- Serve hot with chapatis, parathas, or toasted bread. A squeeze of lime juice adds a delicious finishing touch!
- For a fun twist, try crumbling the Akoori and using it as a filling for chapatis or stuffing for bread.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
12g
Fat
33g
Carbs
2g
