Best Ekuri Spicy Scrambled Eggs Recipes

Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) image

Provided by CJAY8248

Categories Breakfast

Time 15m

Yield 6 eggs, 4 serving(s)

Number Of Ingredients 11

6 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons ghee
1 teaspoon scraped finely chopped ginger
3 tablespoons finely chopped onions
3 tablespoons finely chopped coriander (cilantro)
1/4 teaspoon turmeric
2 teaspoons finely chopped fresh hot red chili peppers (or green)
1/2 teaspoon ground cumin

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.

Akuri (Spiced Scrambled Eggs) image

Provided by lynnski LA

Categories Breakfast

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

6 eggs
1/4 cup milk
1/2 teaspoon salt
black pepper
3 tablespoons cilantro, chopped
3 tablespoons butter (or ghee)
1/2 onion, finely chopped
1 jalapeno chile, minced
1 tablespoon fresh ginger, minced
1/2 teaspoon dried red pepper, crushed
1/2 teaspoon turmeric, ground1/2 teaspoon cumin, ground

Steps:

Beat the eggs lightly with the milk, salt, pepper and chopped cilantro.
Heat butter,or ghee, in a large skillet and saute the chopped onions until they begin to color.
Add the chiles, ginger, red pepper, turmeric and cumin.
Stir over medium heat for about 2 minutes.
Raise the heat slightly and pour in the beaten eggs.
Stir constantly until the eggs are just set but still creamy.
Serve immediately with chapatis.