Ingredients for Scrambled Eggs With Coriander And Ginger Ekuri Parsri
- 2 large eggs
- 1 tablespoon milk
- 1/4 teaspoon salt
- 1 pinch fresh ground black pepper
- 1 tablespoon ghee
- 1/2 teaspoon grated ginger
- 1/4 cup finely chopped onion
- 2 tablespoons fresh coriander, chopped
- Turmeric
- 1-2 fresh green chili peppers, finely chopped
- 1/4 teaspoon cumin seeds
- 1 small tomato, sliced
- 4 plain parathas
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How to Make Scrambled Eggs With Coriander And Ginger Ekuri Parsri
- Crack 2 large eggs into a bowl and lightly whisk with a fork until yolks and whites are just combined.
- Add 1 tablespoon of milk, 1/4 teaspoon salt, and a pinch of black pepper. Stir gently until everything is well blended. Avoid over-mixing or creating foam.
- Heat 1 tablespoon of ghee in a 10-inch non-stick skillet over medium heat. The ghee is ready when a drop of water added to it sizzles immediately.
- Add 1/2 teaspoon grated ginger and sauté for 10 seconds. Add 1/4 cup finely chopped onion and sauté for about 1 minute, until softened but not browned.
- Pour the egg mixture into the skillet and sprinkle with 1-2 finely chopped fresh green chilies (adjust to taste).
- Reduce the heat to low. Using a spatula, gently push the cooked edges of the eggs towards the center, allowing uncooked egg to flow underneath. Continue cooking and stirring until the eggs are softly set but still slightly moist.
- Immediately transfer the scrambled eggs to a warmed serving plate.
- Sprinkle with 1/4 teaspoon cumin seeds and garnish with sliced tomato and fresh coriander.
- Serve immediately with plain parathas (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
2g
Fat
43g
Carbs
0g
