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Parsee scrambled eggs

Method

  • Heat a little oil with the butter in a large non-stick pan and gently sauté the onion, chilli, cumin, turmeric and ginger until tender, tossing now and again.
  • Then whisk the eggs with a little salt, the cream and tomatoes.
  • Add the egg mixture to the pan and lightly scramble, pulling the curds in from the sides with a wooden spoon as they form. DON’T OVER COOK.
  • Remove the pan from the heat and mix in the coriander.
  • Serve the scrambled eggs with pappadums on the side.

Ingredients

  • vegetable oil
  • a knob of butter
  • ½ onion, chopped
  • 1 small red chilli, seeded & finely sliced
  • a good pinch of cumin
  • a good pinch of turmeric
  • 1 tbsp grated fresh ginger
  • 6 large eggs
  • sea salt
  • a good splash of cream (or milk)
  • 1 large, ripe, red tomato, seeded & diced
  • 1 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm