Entrees

Indian Scrambled Eggs

You cannot go wrong with having eggs for dinner since it’s something both the Spanish and French  would agree on (hello tortilla española and quiche lorraine). And while I have grown to adore the numerous Mexican egg dishes that I’ve tried out this year  I’m always up for traveling through cooking to other areas of the world and this spin settled on India. 
 
While eggs are probably not the first thing that comes to mind when one thinks of Indian cuisine, my Madhur Jaffrey cookbook actually had a couple of egg recipes including Indian scrambled eggs. This was quick to make and a great Friday night “in” kind of a meal. It sadly had the unfortunate distinction of being paired with gasp-frozen naan. The naan even though made by an Indian frozen food brand was terrible-no salt, no taste, no nada. Serves me right for not just going down to one of the two Indian restaurants I live within 10 minutes of and picking up some to go. 
 
I have no idea how to say bon appetit in Hindi so I’ll leave it at that!
 

Indian Scrambled Eggs

recipe courtesy of At Home With Madhur Jaffrey by Madhur Jaffrey

3 tablespoons olive or canola oil
1/4 teaspoon whole brown mustard seeds
1/4 teaspoon cumin seeds
1-2 teaspoons finely chopped fresh hot green chili
15-20 curry leaves if available, or 3 fresh basil leaves torn up
4 medium size mushrooms, chopped small
1 tablespoon finely chopped red onions or shallots
2 teaspoons finely grated peeled fresh ginger
8-10 cherry tomatoes, chopped
3 tablespoons chopped cilantro
12 eggs, beaten
pinch of salt
freshly ground black pepper
dash of cumin (the recipe had called for an Indian spice I had never heard of and I’m going to assume you wouldn’t either so go with cumin as it fulfilled the “spice” requirement)

Pour the oil into a large, preferably a non-stick frying pan and set on medium-high heat. When hot, sprinkle in the 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.

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4 Comments

  • Reply
    Sara Louise
    November 14, 2013 at 2:14 pm

    Perfect timing… eggs are on the menu for dinner tonight! I never would have thought of Indian eggs though, but I do throw a dash of curry in when I’m making scrambled eggs, I find it lifts the flavor. I might give this recipe a try tonight instead of the western omelette I was planning 🙂

    • Reply
      Julie Tulba
      November 14, 2013 at 9:58 pm

      My philosophy is that you can never go wrong with eggs for dinner. It just does not disappoint. You’ll have to let me know if you tried the recipe! The cookbook also has an Indian eggs curry recipe, I think I tried it but don’t remember…

  • Reply
    Renuka
    November 15, 2013 at 8:10 am

    Looks great! I love eggs and I like any form of them. 🙂 And I also love mushrooms! So a combo would be just perfect.

    • Reply
      Julie Tulba
      November 18, 2013 at 2:43 am

      I agree-eggs are just a perfect meal especially since there are so many ways you can prepare them!

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