Indian Scrambled Eggs
Here is our family’s most beloved Sunday breakfast/brunch dish. I prepare all the ingredients beforehand and then scramble the eggs as we are sitting down to eat. Toast or heated flatbreads should be served on the side. I like to use the asafetida as it gives a truffle-like aroma, but you could leave it out if you wish. You may have this with slices of French or Italian bread, with toast, or with any of the three Indian breads in this book.
Recipe information
Yield
serves 4¿6
Ingredients
Preparation
Pour the oil into a large, preferably nonstick frying pan and set on medium-high heat. When hot, sprinkle in the asafetida and mustard and cumin seeds. As soon as the mustard seeds begin to pop, a matter of seconds, put in the chili, curry leaves, and mushrooms. Stir once or twice and put in the onions. Stir a few times and add the ginger and tomatoes. Stir a few times and add the cilantro, eggs, salt, and pepper. Turn heat to medium-low. Now just stir to mix and scramble the eggs to the doneness you like, always scraping from the bottom.
