Parsee Eggs Food

PARSI DEVILED EGGS

Parsi Deviled Eggs image

These deviled eggs are very sophisticated, with zingy flavors that go well with contemporary food. One of the most addictive deviled eggs you'll ever taste! The secret ingredient is honey. Great for picnics, and also with drinks before a meal or for cocktail hour. Adapted from The San Francisco Examiner. Bay Area culinary expert Niloufer Ichaporta King, "one of the best cooks on the planet" found it in a book published in Bombay in the 1940s, under the mysterious heading "Italian Eggs". Not a classic Parsi recipe. Tips: It is important to let the eggs season a bit for the best flavor. Two hours will do it, but overnight is better. You can play with the seasonings, using more butter, lime, and/or jalapeno, as you like. Cook time is chill time.

Provided by BecR2400

Categories Southwest Asia (middle East)

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 large eggs, hard-cooked
1 1/2 teaspoons fresh lime juice (or more, to taste)
1 teaspoon honey
1/4 teaspoon salt (or to taste)
1/2 jalapeno pepper, seeded and minced
1 tablespoon fresh cilantro, minced (or chives)
1 tablespoon unsalted butter, softened
1/4 cup mayonnaise

Steps:

Shell the eggs, cut them in half lengthwise, and put the egg yolks in a small bowl.
Set the egg whites aside.
Add all of the remaining ingredients except the mayonnaise to the yolks, mashing well with a fork. Be sure the honey is well distributed.
Stir in the mayonnaise and taste for lime and salt.
Spoon the mixture into the egg whites, cover, and refrigerate for at tleast 2 hours or overnight.
Let come to room temperature before serving.

Nutrition Facts : Calories 130.9, Fat 9.9, SaturatedFat 3.3, Cholesterol 193.6, Sodium 238, Carbohydrate 3.9, Sugar 1.8, Protein 6.4

AKOORI - SCRAMBLED EGGS (PARSI)

Akoori - Scrambled Eggs (Parsi) image

Make and share this Akoori - Scrambled Eggs (Parsi) recipe from Food.com.

Provided by Girl from India

Categories Lunch/Snacks

Time 12m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

6 -8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or 2 tablespoons butter
6 spring onions or 2 small white onions, finely chopped
2 -3 fresh red chilies or 2 -3 green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomatoes, peeled and diced,optional
1/2 teaspoon ground cumin
chopped tomato
1 sprig fresh cilantro or 1 sprig coriander leaves

Steps:

Beat eggs until well mixed.
Add the milk, salt and pepper.
Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
Turn on to a serving plate and garnish with tomato and coriander.
Serve with chapatis, parathas or toasted bread.
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

Nutrition Facts : Calories 200, Fat 14.7, SaturatedFat 6.7, Cholesterol 335.8, Sodium 120.8, Carbohydrate 6.5, Fiber 1.4, Sugar 3.1, Protein 11.2

AKOORI - PARSI SCRAMBLED EGGS

Akoori - Parsi Scrambled Eggs image

Make and share this Akoori - Parsi Scrambled Eggs recipe from Food.com.

Provided by Coasty

Categories Breakfast

Time 15m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

8 eggs
4 tablespoons milk
1/2 teaspoon salt
1/4 teaspoon pepper
6 spring onions, sliced
3 chilies, chopped
1 teaspoon ginger, grated
2 tablespoons ghee
1/8 teaspoon turmeric
2 tablespoons coriander, chopped
1 tomatoes, ripe & diced
1/2 teaspoon cumin

Steps:

Beat eggs and milk together adding salt and pepper.
Heat the ghee in fry pan and add the spring onions chillies and ginger and saute until soft.
Add the turmeric, coriander and tomato and fry a further 2 minutes
Turn heat low and add the eggs and cumin and cook as for scrambled eggs but do not cook to dry, the eggs should just be cooked.
Serve with chapatis and sprinkle with chopped coriander.

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