Scrambled Eggs With Coriander And Ginger Ekuri Parsri Food

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.

PERFECT SCRAMBLED EGGS

Steps:

• Whisk together the eggs, milk, onions, salt, and pepper in a large bowl until it looks slightly fluffy.
• Melt the butter in a large pan over medium to high heat; coat the pan evenly with the butter. Stir in eggs and continue stirring until they have just cooked. Serve immediately.

AKOORI - SCRAMBLED EGGS (PARSI)

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.

AKOORI - PARSI SCRAMBLED EGGS

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.

EKURI - SPICY SCRAMBLED EGGS

Steps:

• Mix the heavy cream, salt, and cilantro in with the eggs in a bowl.
• Melt the butter in a skillet and add the onions and cook until golden.
• Add the chiles and ginger and cook until aromatic.
• Pour the egg mixture into the skillet and cook, stirring until the eggs are set and done to your liking.
• Serve with warm breads.

SCRAMBLED EGGS WITH CORIANDER AND GINGER (EKURI PARSRI)

Steps:

• Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
• In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
• Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
• Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.