Scrambled Eggs, Indian-Style, From ‘A Brown Table’
Every week, we’re spotlighting a different food blogger who’s shaking up the blogosphere with tempting recipes and knockout photography. Here, Nik Sharma of A Brown Table shares a spiced scrambled egg recipe inspired by the rich flavors of northern India.
North Indian–Style Scrambled Eggs
Serves 4
This is perhaps one of my favorite north Indian breakfast recipes that we ate quite often at home. It’s a fun and flavorful way to begin the morning. But on occasion, when I am in the mood for a quick and easy meal for lunch or dinner, I will prepare a batch of these scrambled eggs and polish them off with a little toast.
There are several complex notes and flavors in this simple dish. One is ghee, a common dairy-based fat that is a staple of Indian cooking. Since it is a source of saturated fat, I rarely use it. But when I do, I add just a tiny amount to the dish, to impart its characteristic nutty flavor.
Of course, there are some other wonderful spices and herbs in this recipe that lend these eggs their bold flavor. The freshly chopped chilis and cilantro leaves, along with the dash of turmeric, give the eggs a bright color and flavor. I recommend serving the scrambled eggs hot with a side of fresh feta cheese.
6 large eggs
1 teaspoon ghee or butter
1 teaspoon olive oil
1 medium red onion, peeled and finely sliced
1 clove garlic, peeled and finely sliced
1 tablespoon ginger root, peeled and cut into thin 1-inch strip
¾ teaspoon turmeric
½ teaspoon garam masala
½ teaspoon chili flakes or chili powder
1 teaspoon salt
2 green Thai chili peppers, thinly sliced
1 tablespoon freshly chopped cilantro
Paratha, roti, or other bread, to serve
Feta cheese, to serve
Carefully crack the eggs into a large mixing bowl and whisk with a fork until they are uniformly combined. Set aside.
Heat a large cast-iron or non-stick skillet on a medium flame. Melt the ghee or butter with the olive oil in the skillet. Add the onion and sauté for about 2 minutes until they are soft.
Add the garlic and ginger and cook for another 3 minutes. Stir constantly to prevent the garlic and ginger from burning.
Add the turmeric, garam masala, chili flakes, and salt to the pan. Cook for another minute with constant stirring.
Reduce the flame and pour the whisked eggs into the hot skillet. The eggs will begin to cook immediately; gently stir the eggs as you would for regular scrambled eggs. Scrape the eggs from the bottom and sides of the pan as the eggs begin to cook and get creamy. As soon as the eggs are creamy, turn the flame off.
Toss in the chopped Thai chili peppers and garnish with the chopped cilantro leaves. Serve hot with paratha, roti, or bread and a side of fresh feta cheese.
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How do you take your eggs? Tell us below!
