Scrambled Eggs - Indian Style
"This is a recipe I've adapted from Sara Moulton. If you are looking for a different and very flavorful way to have scrambled eggs, try this one."
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photo by Karen Elizabeth
- Ready In:
- 25mins
- Ingredients:
- 13
- Serves:
-
4
ingredients
- 1⁄4 cup vegetable oil
- 1⁄2 small onion, chopped
- 1 inch piece fresh ginger, peeled and grated
- 3 tablespoons unsalted butter
- 1 large serrano chili, chopped finely
- 3⁄4 teaspoon ground cumin
- 1⁄2 teaspoon ground turmeric
- 8 large eggs
- 1⁄3 cup plain low-fat Greek yogurt or 1/3 cup full fat Greek yogurt
- kosher salt
- 1⁄2 lb plum tomatoes or 2 medium plum tomatoes, seeded and chopped
- 1⁄2 cup fresh cilantro, chopped
- fresh ground black pepper
directions
- 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!
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Reviews
-
we like soft eggs, so this worked well for us. I usually use cream, yoghurt gives much the same result and is probably healthier. I only used the butter. The spices were not and the colour combo was attractive, very nice, thank you! -
Started off this morning with these delicious scrambled eggs. Loved all of the ingredients - lots of color and the spices were perfect -- my favorite thing was the addition of the cilantro with the eggs. Definitely a repeat in my house. : ) -
Strictly personal preference, but soft or runny eggs are never a hit for me. Although I knew the eggs were fully cooked, the softer texture bothered me. The other diners had no problem with the texture though. I like spicy and I like Asian flavors, but the ginger was vivid. We ended up rolling the eggs in flour tortillas and topping with salsa. We are glad we tried them though. Thank you for sharing the recipe! -
This was a great way to prepare scrambled eggs. I would never have thought to add yogurt to scrambled eggs, but it made the eggs a bit fluffier than normal. I used chili peppers and tomatoes picked from my garden this morning, so it was nice to have such fresh produce. Thanks, LifeIsGood. Made for Culinary Quest 2017 (Himalayas). -
An Asian boost to the standard scrambled eggs - I liked all the flavor and color combinations! Ingredient list mentioned both butter and oil, but I only saw butter in the directions. I used about 1 TB olive oil to start, then about another tsp before adding the eggs. I did cut everything in half for 2 people. Made for CQ4
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RECIPE SUBMITTED BY
LifeIsGood
United States
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
