Silky Parsi Spiced Scrambled Eggs
Luxuriously soft, barely-set curds of egg laced with tomatoes, onions, green chilies, and a whisper of turmeric. Akuri is the Parsi community's gift to egg lovers everywhere — wetter and more delicate than regular scrambled eggs, meant to be scooped up with warm, buttery pav fresh from the bakery.
Ingredients
- 4 large eggs
- 1 medium onion, finely chopped
- 1 medium tomato, finely chopped
- 2 green chilies, finely chopped
+ 8 more ingredients
Instructions
Crack the eggs into a bowl. Add the milk or cream if using, a pinch of salt, and a generous grind of black pepper. Whisk lightly — the eggs should be combined but not frothy.
Melt the butter in a non-stick pan over medium-low heat. The low temperature is crucial for akuri.
Add the chopped onion and saute until soft and translucent, about 2-3 minutes. Do not let them brown.
Add the green chilies and cook for another 30 seconds.
Add the chopped tomato, turmeric, and cumin powder. Cook until the tomato softens and releases its juices, about 2 minutes.
Reduce the heat to low. Pour in the whisked eggs. Let them sit for about 20 seconds until the edges just begin to set.
Using a spatula, gently push the eggs from the edges toward the center in long, slow strokes. Let them sit again briefly, then fold again. The curds should be large and soft.
Remove the pan from heat while the eggs still look slightly underdone and wet — the residual heat will finish cooking them to a soft, creamy consistency.
Scatter the fresh cilantro over the top. Serve immediately on a warm plate with soft pav or crispy buttered toast.
Nutrition Estimate
Per serving • Estimated by Blinner AI