Inspired by Parsi akuri, these eggs are cooked gently and taken off the heat while still a little wet, so they stay soft. Pile them on hot buttered toast or roll them into a chapati.
Serves: 2 · Prep: 5 minutes · Cook: 10 minutes · Contains: eggs, milk
Ingredients
- 4 large eggs
- 2 tbsp milk
- 1 tbsp butter or ghee
- 1 small onion, finely chopped
- 1 green chilli, finely chopped
- 1 small tomato, deseeded and chopped
- ¼ tsp ground turmeric
- ½ tsp ground cumin
- A pinch of salt
- 2 tbsp chopped coriander
- Toast or chapatis, to serve
Method
- Beat the eggs with the milk and salt.
- Melt the butter in a non-stick pan over a medium heat. Cook the onion for 4 to 5 minutes until soft.
- Add the chilli and tomato and cook for 2 minutes, then stir in the turmeric and cumin for 30 seconds.
- Turn the heat down low and pour in the eggs. Stir slowly with a spatula, pulling the set egg in from the edges.
- Take the pan off the heat while the eggs still look slightly wet. They finish cooking in the pan’s heat.
- Stir through the coriander and serve straight away.
Tip
Low heat is the whole secret. High heat squeezes the moisture out of eggs and makes them rubbery.
