These scrambled eggs, or akoori, are from the Parsi community in the south of India. Commonly served at breakfast, they are also an enjoyable snack or light meal.
There are two important parts to this dish. The first is not to overcook the eggs. They should be just done and still have a creamy texture. The second is to chop the ingredients very finely, both to enable rapid cooking and to get the right texture.
I was lucky to watch a young apprentice chef cook this for me. It was at the Hilton Hotel in Singapore, and she had the egg station. The pan was never still once the eggs were added. She constantly folded the eggs from the outside of the pan to the middle, and served it whilst it was still not quite cooked. By the time I made it to the table I had this wonderful creamy dish.
This is also a dish that can be modified to your heart’s content.
One of the best variations I have had is a baked egg version. Rather than scrambling the eggs, everything is put in a ramekin and baked for about 10 minutes at 175C.
I have also had this served as an omelette.
As described, the recipe provides a single serving and can be scaled directly. I suggest using as small a fry-pan as you can when making larger quantities or you will end up with an omelette.
You would typically serve this with a roti, or it makes a great accompaniment to simple dal.
- Crack eggs into bowl with crème fraiche, turmeric, salt and pepper. Lightly beat.
- Melt ghee in large frying pan over a medium heat. Add onions, chillies and ginger. Stir fry for two minutes or until onion starts to soften.
- Add tomatoes, and fry, stirring continuously for one minute.
- Add egg mixture and coriander stems. Cook, folding continuously, for two minutes or until eggs are set but still creamy.
- Remove from heat, sprinkle with coriander leaves and green onion, and serve.
- Use large free range egss for this dish. The better the eggs, the better the result.