Dishooms Akuri Spiced Scrambled Eggs Food

AKURI (SPICED SCRAMBLED EGGS)

Steps:

• Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
• Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
• Add the chiles, ginger, red pepper, turmeric and cumin.
• Stir over medium heat for about 2 minutes.
• Raise the heat slightly and pour in the beaten eggs.
• Stir constantly until the eggs are just set but still creamy.
• Serve immediately with chapatis.

AKURI RECIPE (PARSI STYLE SEASONED SCRAMBLED EGGS)

Steps:

• To begin making the Akuri Recipe, first chop onions, tomatoes and green chilies finely. Grate garlic cloves. Keep aside until ready to cook the Akuri.
• Break all the eggs into a bowl, add salt to taste, pour in the cream and whisk well. The more you whisk the eggs, the fluffier the akuri will be. So take time to whisk the eggs thoroughly till frothy.
• Place a pan on the heat, melt some butter into it. Add grated garlic, chopped green chilies and onions and saute it all up until onions turn pink, but take care not to brown them.
• When the onions are soft and translucent, add tomatoes and cook until tomatoes turn soft and release its juices.
• Now add the egg-cream Akuri mixture and allow it cook for a minute. Then gently scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and once again allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but not over cooked. They should be soft, slightly runny and creamy, and not shredded into separate bits.
• Sprinkle some chopped coriander leaves, mix well and turn off the flame and the Parsi Style Seasoned Scrambled Eggs is ready.
• Serve the Akuri Recipe (Parsi Style Seasoned Scrambled Eggs) hot with sliced bread or toast and tea or coffee.

AKOORI (INDIAN SCRAMBLED EGGS)

Steps:

• Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
• Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
• Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.