Indian scrambled eggs with bloomed spices, caramelized onions, and fresh ginger.
Blooming cumin seeds is what makes this restaurant-quality. Kashmiri chili adds color without excessive heat.
Great stuffed in a paratha or served over toast.
Ingredients
Scale
Measurement units
- 2 tbsp Butter
- ½ tsp Cumin seeds
- 1 whole Yellow onion, finely diced
- 1 whole Serrano pepper, minced
- 1 tsp Fresh ginger, grated
- 1 whole Roma tomato, diced
- ¼ tsp Ground turmeric
- ½ tsp Ground coriander
- ¼ tsp Kashmiri chili powder
- ½ tsp Salt
- 4 whole Eggs
- ½ tsp Garam masala
- 2 tbsp Fresh cilantro, chopped
- ⅛ tsp Black pepper
Ingredients
Scale
Measurement units
- 2 tbsp Butter
- ½ tsp Cumin seeds
- 1 whole Yellow onion, finely diced
- 1 whole Serrano pepper, minced
- 1 tsp Fresh ginger, grated
- 1 whole Roma tomato, diced
- ¼ tsp Ground turmeric
- ½ tsp Ground coriander
- ¼ tsp Kashmiri chili powder
- ½ tsp Salt
- 4 whole Eggs
- ½ tsp Garam masala
- 2 tbsp Fresh cilantro, chopped
- ⅛ tsp Black pepper
Instructions
Bloom spices and cook aromatics
Melt butter in nonstick skillet over medium heat (325-350°F surface). Add cumin seeds and let sizzle 30 seconds until fragrant. Add onion and cook 4 minutes until golden. Add serrano and ginger, cook 1 minute. Add tomato, turmeric, coriander, Kashmiri chili, and salt. Cook 3 minutes until tomato breaks down.
Equipment
- nonstick skillet
Ingredients
- butter (2 tbsp)
- cumin seeds (½ tsp)
- onion, diced (1 whole)
- serrano, minced (1 whole)
- ginger, grated (1 tsp)
- tomato, diced (1 whole)
- turmeric (¼ tsp)
- coriander (½ tsp)
- Kashmiri chili (¼ tsp)
- salt (½ tsp)
Add the eggs
Reduce heat to low. Beat eggs lightly and pour into skillet. Stir gently with spatula, folding from edges to center, until soft curds form but still slightly wet, about 3 minutes. Remove from heat immediately.
Equipment
- nonstick skillet
Ingredients
- eggs (4 whole)
Add the fresh herbs
Sprinkle with garam masala, black pepper, and cilantro. Fold gently to distribute. Serve immediately with paratha or buttered toast.
Ingredients
- garam masala (½ tsp)
- black pepper (⅛ tsp)
- cilantro (2 tbsp)
Before you cook
Cook notes
- • Blooming cumin seeds is what makes this restaurant-quality.
- • Kashmiri chili adds color without excessive heat.
- • Great stuffed in a paratha or served over toast.
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