Indian Spicy Scrambled Eggs Food

ANDA BHURJI (SPICY INDIAN SCRAMBLED EGGS) RECIPE

Steps:

• In a 10-inch nonstick skillet, heat oil over medium-high heat until shimmering. Add onions and stir until softened, about 5-6 minutes. Add tomatoes, mix well, and cook until most of the excess moisture has evaporated, about 1 minute.
• Add green chiles and ginger-garlic paste, and stir until fragrant, about 30 seconds. Add red chile powder and turmeric powder, and stir until oil separates from the paste, about 30 seconds, taking care not to burn the paste.
• Turn the heat to low. Add eggs and salt and gently stir until the mixture begins to form soft curds, about 1 minute. Increase the heat to high and vigorously stir the mixture, breaking bigger clumps of egg apart. Add 1 teaspoon of butter, and stir until melted. Stir in half of the cilantro. Remove from heat, and serve immediately, garnishing with remaining cilantro and butter. Serve with lightly toasted bread.

INDIAN SCRAMBLED EGGS

Steps:

• Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
• Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

INDIAN SPICY SCRAMBLED EGGS

Steps:

• Fry the onion, garlic and chilli until the onions are translucent.
• Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
• Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
• Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
• You can serve this garnished with fresh, finely chopped coriander leaves.
• Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.

INDIAN SCRAMBLED EGGS

Steps:

• Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
• Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
• Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

SPICY SCRAMBLED EGGS

Steps:

• Crack the eggs into a bowl, add the half-and-half and whisk until smooth. Add the salt, pepper and hot sauce and whisk until well combined.
• Heat a nonstick skillet (cast iron if you have it) on low heat, and add the butter. Pour the eggs into the skillet. Using a heat resistant rubber spatula, stir the egg mixture over low heat to create soft creamy curds. Cook to light and fluffy.

SPICY SCRAMBLED EGGS

Steps:

• Put a large, preferably nonstick, frying pan on medium heat and add the oil, cumin seeds, caraway seeds, onion, ginger and chilli. Cook, stirring occasionally, for eight minutes, until the onion is soft but not coloured.
• Add the ground spices, tomato paste and three-quarters of a teaspoon of salt, and cook, stirring, for two minutes. Add the tomatoes and cook for eight to 10 minutes, until most of the liquid has evaporated. Now tip in the beaten eggs and immediately reduce the heat to medium-low. Very gently, but continuously, scrape the base of the pan with a wooden spatula - what you're after here are large, curd-like folds of soft and very moist egg. Cook for around three minutes in total.
• Serve the eggs piping hot, and sprinkled with the chopped spring onion, coriander and a scattering of chilli flakes.

SPICY SCRAMBLED EGGS WITH CHAPATIS

Steps:

• Melt the butter in a pan, then cook onions for 1 min. Add the spices and cook for 30 seconds, stirring.
• Add the tomatoes, eggs and yogurt, then cook, stirring, for about 4 mins until scrambled. Season to taste.
• Spoon one quarter of the mixture onto one quarter of a warmed chapati. Fold in half, then in half again to make a triangle. Repeat with the remaining mixture and chapatis. Serve immediately, garnished with a little of the coriander.

EGG BHURJI PUNJABI STYLE WITH PARATHA | SPICY INDIAN STYLE SCRAMBLED EGGS #MTCCHAINASHTA

Steps:

• In a bowl whisk the four eggs with salt and red chilli pepper gently and keep this aside.
• Take 2 tbsp of oil and heat it in cast iron or thick bottomed pan. Add chopped onion, green chillies, cook them on slow heat for 2 -3 minutes
• Add whipped eggs and keep the whole mix stirring gently till egg starts to set, increase the heat to the medium and cook them for 2 minutes.
• Add sliced tomatoes, green chilli and some coriander leaves and serve hot with buttered toast, Pav bun or paratha.

SPICED SCRAMBLED EGGS

Steps:

• Soften the onion and chilli in a knob of butter. Stir in the beaten eggs and a splash of milk. When nearly scrambled, gently stir in a good handful diced tomatoes followed by some coriander leaves. Season and eat on toast.