Eggs are the quintessential go to when thinking about breakfast. Not being an egg fanatic I quickly find myself getting bored of the generic over easy egg. So, eggs with a kick are always welcomed. A desi scramble is perfect for such a want! Despite it being a simple dish it packs in a lot of flavor, freshness, and protein. Not to mention breaks up the routine – top it with some Maggi Chili Sauce and you’re in heaven.
The western world is unique in that there are such a large number of dishes associated to breakfast and no other meal. Meaning, you don’t traditionally think of eggs benedict when planning out a dinner menu. So, when thinking of breakfast dishes in Indian cuisine, there really aren’t many. There are a few dishes that are breakfast only, such as scrambled eggs, but most dishes are a bit interchangeable between breakfast and lunch. That said, just about anywhere in North India, restaurant or road side stand you’ll see a desi omelette or a desi scramble being sold.
Incredibly fast to make and so tasty. I like to wrap the scramble in a fresh parantha or even serve it with a side of toast.
Desi Scramble
Difficulty: Easy4
servings10
minutes5
minutesIngredients
8 large eggs
1/2 medium-sized onion, chopped finely
1 chili pepper, chopped finely
1/3 bunch cilantro, chopped finely
Salt, to taste
Pepper, to taste
Butter to grease pan
Directions
- Whisk eggs together until they are light and fluffy.
- Add in chopped onions, chili pepper, cilantro, salt, and pepper.
- Melt the butter in a nonstick skillet over medium heat.
- Add egg mixture into pan.
- Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
- Cook the eggs to desired consistency. Serve immediately.
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