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Nutrition Facts
Serving Size 1 (174g) Recipe makes 4 servings
Calories 200
Calories from Fat 131		(65%)
Amount Per Serving		%DV
	Total Fat 14.7g	22%
	Saturated Fat 6.7g	33%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 1.4g
	Trans Fat 0.0g
Cholesterol 335mg		111%
Sodium 120mg		5%
Potassium 346mg		9%
Total Carbohydrate 6.5g		2%
	Dietary Fiber 1.4g	5%
	Sugars 3.1g
Protein 11.2g		22%
detailed view... how is this calculated?

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Recipe #82546 | 12 min | 5 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Girl from India
Jan 30, 2004

We love this preparation. Great for a tiffin. I decided to post all egg recipes today.

SERVES 4 -6 (change servings and units)

Ingredients

6-8 eggs
4 tablespoons milk
salt
1/4 teaspoon ground black pepper
2 tablespoons ghee or butter
6 spring onions or 2 small white onions, finely chopped
2-3 fresh red chilies or green chilies, seeded and chopped
1 teaspoon finely grated fresh ginger
1/8 teaspoon ground turmeric
2 tablespoons chopped fresh coriander leaves
1 ripe tomato, peeled and diced,optional
1/2 teaspoon ground cumin

Garnish

chopped tomato
1 sprig fresh cilantro or coriander leaves

Directions

1
Beat eggs until well mixed.
2
Add the milk, salt and pepper.
3
Heat ghee or butter in a large, heavy frying pan and cook the onions, chilies and ginger until soft.
4
Add turmeric, coriander leaves and tomato, if used, and fry for a minute or two longer, then stir in the egg mixture and the ground cumin.
5
Cook over low heat, stirring and lifting the eggs as they begin to set on the base of the pan.
6
Mix and cook until the eggs are of a creamy consistency-they should not be cooked until dry.
7
Turn on to a serving plate and garnish with tomato and coriander.
8
Serve with chapatis, parathas or toasted bread.
9
I Squeeze some lime too and scramble it some more until it resembles crumbs for a filling for a chappati or to be had with a loaf of fresh soft/hard bread.

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Featured Reviews for This Recipe

From: Silvano

On Nov 30, 2008

These were good and unique but not wow but we had to make due with what we had on hand so I felt it would not be fair to rate it less than 5 stars

0 people found this review helpful

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From: Chef #184530

On May 9, 2008

Even with the changes I had to make due to not having ingredients at hand, this was delicious. I used 4 eggs and basically halved everything else using shallots, chilli powder, jar ginger and 1 tsp coriander powder. Unfortunately I didn't have any limes. I used one vine-ripened tomato, and we had the eggs on buttered crusty toast. I'll post a rating after I make it with the proper ingredients. As made today I'd give it a solid 4 plus.

0 people found this review helpful

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From: HeatherFeather

On Apr 7, 2004

Oh my goodness but these are such good eggs! Completely different, delicious burst of flavors & bright colors. I scaled this down to just one serving for a quick and incredible breakfast - super flavor, easy to fix,& will be a new standard in my house. I stuffed mine into a pita bread pocket.

5 people found this review helpful

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From: Latchy

On Aug 3, 2004

Wonderful eggs, I made them with 6 eggs and my dd and I did not have a problem polishing them off with some tast for a light supper. They certainly looked nice too but tasted even better. Didn't change a thing in the recipe.

3 people found this review helpful

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