Best Indian Scrambled Eggs Recipes

AKOORI (INDIAN SCRAMBLED EGGS)

Steps:

• Heat a large frying pan over a low-medium heat and add the butter. Gently fry the onion, chilli and garlic until the onion is soft - about 5 mins. Add the spices and cook for 1-2 mins more, stirring around the pan until aromatic.
• Add the tomatoes, cook for 1 min, then pour in the eggs and lower the heat. Stir slowly to scramble the eggs as they cook, and remove from the heat while they are still a little runny. Continue stirring off the heat for 1 min more until the eggs are just set.
• Stir through the coriander and serve with chapatis for a delicious breakfast or brunch.

INDIAN SCRAMBLED EGGS

Steps:

• Mix salt, garlic powder, black pepper, ground red chile, and garam masala together in a bowl. Set seasoning mix aside.
• Heat oil in a pan over medium heat. Add onion. Cook, stirring occasionally, until starting to brown, about 5 minutes. Add tomato and cook until mushy, about 3 minutes more. Add spinach and water and cook for another 2 to 3 minutes.
• Add eggs to the pan and let set for about 3 minutes. Evenly sprinkle the seasoning mix on the surface of the eggs, then stir to scramble. Cook over low heat until eggs are done to desired level, 2 to 5 minutes more.

INDIAN SPICY SCRAMBLED EGGS

Steps:

• Fry the onion, garlic and chilli until the onions are translucent.
• Add mustard seeds, turmeric and garam masala and stir fry for 2-3 minutes.
• Add the chopped tomatoes and keep cooking, stirring regularly, until tomatoes start to break up.
• Pour beaten eggs into the pan, season with salt and cook, stirring constantly, until they are done.
• You can serve this garnished with fresh, finely chopped coriander leaves.
• Note: You can use less garlic than the recipe indicates if you don't like it that much, or even cut it out. I don't always have chillies on hand, so I leave them out - all this means is that the eggs will be slightly less spicy, but will still taste really nice.

INDIAN-STYLE SCRAMBLED EGGS

Steps:

• Heat oil in a skillet over medium-high heat.
• Beat eggs and cream together in a bowl. Stir garlic, Cheddar cheese, curry powder, and cumin into egg mixture.
• Cook and stir egg mixture in the hot oil until eggs are set and scrambled, about 5 minutes.

INDIAN SCRAMBLED EGGS

Steps:

• Heat the oil and butter in a small nonstick frying pan. Add the onion and fry until soft, about 4 minutes.
• Beat together the tomato, chile, eggs, cilantro, and salt, to taste, in a bowl. Pour the mixture into the hot frying pan and scramble as normal. Take the pan off the heat when the eggs are cooked to your taste. Transfer the eggs to a warm dish and serve with toast, if desired.

INDIAN SCRAMBLED EGGS

Steps:

• melt butter.
• add chilies and onions.
• cook until almost golden.
• beat up eggs
• pour over chilies and onions
• salt and pepper.
• add curry leaf if you have it and like it
• stir until set.

INDIAN SCRAMBLED EGGS WITH ONION AND TOMATOES (KHICHRI UNDA)

Steps:

• Put the oil in a large nonstick frying pan and set over medium heat.
• When hot, put in the oniona nd stir for 20 seconds.
• Add the green chile and tomato, and stir until the onion ad tomato are soft, 2-3 minutes.
• Now add cilantro, eggs, and salt and pepper to taste.
• Stir the eggs gently until they form thick, soft curds or are done to your taste. Remove from the heat and serve immediately.

AKOORI - INDIAN SCRAMBLED EGGS

Steps:

• Dice onion finely. Dice tomato into small pieces.
• Fry onion in oil until it brown. (Not all onions will brown, however, so be careful not to burn it!).
• Add ginger-garlic paste and tomato and fry for about 30 seconds.
• Add eggs and salt. Turn down heat to low. Scramble the eggs by stirring until desired consistency is achieved.
• Enjoy while hot!

SCRAMBLED EGGS - INDIAN STYLE

Steps:

• Heat the butter in a skillet, over medium heat, until hot. Turn the heat down to med-low, then add the onion and ginger and cook for approximately 5 minute. Add the chile, cumin and turmeric and then cook for approximately 1 minute, while stirring.
• Beat the eggs with the yogurt and 1/2 t salt, lightly. Turn the heat to low and add the eggs to the onion mixture. Cook this all, stirring , until the eggs are just set, approximately 12 minutes.
• Stir in the tomatoes, cilantro and salt and pepper, to taste.
• Serve!

SPICY INDIAN STYLE SCRAMBLED EGGS

Steps:

• Wisk eggs, cumin, tumeric and .5 tsp of the salt. I med non-stick skillet, heat oil - add onion, garlic, ginger over high heat until just browned. Add tomato to pan, season with salt and sugar - cook for about 1 minute. Reduce heat to moderately low, add egg and cook to just set, large curds. Stir in cilantro and serve with flat bread

INDIAN SPICED SCRAMBLED EGGS

Steps:

• Place the potato in a saucepan with salted water to cover. Bring to a boil over high heat and boil for 4 minutes. Add the cauliflower and boil for 1 minute more. Drain the vegetables.
• Heat a skillet over medium-high heat and add 3 tablespoons of the oil. Add the onion, and cook until soft. Add the potato, cauliflower, spices, and a dash of salt. Decrease the heat to medium and sauté for 5 minutes. Turn off the heat, transfer the vegetable mixture to a large bowl, and cover. Return the skillet to the stove.
• Crack the eggs into a bowl and add 2 tablespoons water and 3 dashes of salt. Whisk for 2 minutes, tilting the bowl as you whisk to whip as much air into the eggs as possible. Heat the skillet over medium-high heat and add the remaining 2 tablespoons olive oil. When the oil is hot, pour in the eggs. Allow them to begin to set before stirring, then gently push the eggs toward the center of the pan with a wooden spoon. Tilt the pan to evenly distribute the uncooked eggs. When the eggs are just firm, flip them over and cook for 25 seconds more.
• Transfer the eggs to the bowl of vegetables and stir to mix. Taste and season with salt. Serve immediately.