Akoori Eggs (Parsi Scrambled Eggs)

1. 1

   Beat the eggs until well mixed. Add milk and beat together.

2. 2

   Heat butter or oil in a large heavy pan, add the onions and cook until translucent. About 4-5 minutes. Add the chilis (if used) and RawSpiceBar's Black Salt, Chili and Cumin. Add the ginger and cook until fragrant, another 2-3 minutes.

3. 3

   Add chopped coriander (if desired) and tomato and saute for an additional 1-2 minutes. Stir in egg mixture and cook over low-heat, sitrring and lifting eggs as they begin to set on the base of the pan.

4. 4

   Cook until eggs are only of a cream consistencty. Do not let them cook until dry.

5. 5

   Turn onto a serving plate, garnish with tomato, coriander and a squeeze of lime.

6. 6

   Serve the Akoori Eggs (Parsi Scrambled Eggs) with hot toasted bread and enjoy! Take a photo, share your feedback, and share your delicious cooking and be sure to tag @rawspicebar & #rawspicebar!

* Per serving · 4 servings · Values may vary.

No additional tips available.