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Veggie Table - Show #31

Ekuri (Parsi Scrambled Eggs)

6 (Six) -- Eggs
¼ cup (50 mL) -- Milk
½ tsp (2 mL) -- Salt (or to taste)
¼ tsp (1 mL) -- Fresh ground black pepper
3 tbsp (50 mL) -- Ghee (clarified butter) or butter
1 tsp (5 mL) -- Finely chopped ginger
3 tbsp (50 mL) -- Finely chopped onions
3 tbsp (50 mL) -- Finely chopped fresh coriander
¼ tsp (1 mL) -- Turmeric
2 tsp (10 mL) -- Finely chopped fresh green hot peppers
½ tsp (2 mL) -- Ground, roasted cumin

Break the eggs into a deep bowl and mix lightly with a whisk or fork. Add the milk, salt and pepper until well combined. Do not over beat the eggs or allow egg mixture to foam or become frothy. In a heavy saucepan heat the ghee or butter over medium heat until a drop of water sputters in the pan. Add ginger, fry bout 10 seconds. Add onion and fry until soft but not brown. Stirring constantly, add coriander and turmeric. Pour in beaten egg mixture and sprinkle top with fresh hot peppers. Reduce heat to lowest point and stirring constantly, cook the eggs until they form soft, creamy curds. Serve immediately, sprinkled with cumin.