Scrambled eggs are one of the simplest and arguably one of the most popular breakfast dishes in the world. From celebrity chefs to home cooks, everyone has their version of this dish. For some, the eggs have to be creamy, and for others, additions like mushrooms are important.
Call me biased, but I thoroughly believed that no other style of scrambled eggs could beat the Indian-style Anda bhurji (scrambled eggs) cooked with diced onions, tomatoes, and freshly chopped coriander leaves. The aroma makes you instantly hungry, and it tastes better than it looks. This belief lasted till I first tasted akuri or Parsi-style seasoned scrambled eggs - hands down the winner.
Don't just take my word for it, give the recipe a try. The Food by Gulf News team met Dubai-based chef Sanjeev Singh Rawat, who specialises in making Parsi-style akuri and other scrambled egg dishes at Parsi restaurant Cafe Funkie Town, a small cosy cafe in Cluster Q of Jumeirah Lake Towers. It is reminiscent of old corner restaurants in the Indian city of Mumbai, that used to be run by Parsi families, and would serve Parsi cuisine.
"Most of the old restaurants have disappeared and given way to boring ATMs (Automated Teller Machines) and small branches of banks. But this cafe and its food are a trip down memory lane for many regular customers from Mumbai," says Zubin Mithaiwala, who runs the cafe along with his sister, Roshni.
Chef Sanjeev shared three simple recipes served at this restaurant.
The first is Akuri, a popular breakfast dish that you will find in almost all Parsi restaurants around India. Apparently, Parsis share an extremely close bond with their egg dishes. Their love affair with eedu (Parsi for egg) runs so deep that in everything, from their recipes to rituals, eggs hold a special place.
The recipe was handed down over many generations. Zubin Mithaiwala said: "My great grandmother used to run a catering business in the 1930s. So this recipe, like most other recipes on our menu, belongs to her and is over 90 years old."
1. Recipe: How to make Parsi-style Akuri
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
- 3 large eggs (brown or white)
- 1 cup onions (chopped)
- 1 cup tomato (chopped)
- ½ cup potato (boiled, diced and lightly fried)
- 1tbsp chopped coriander leaves
- Green chillies (chopped, to taste)
- ½ tsp turmeric powder
- ½ tsp red chilli powder
- ½ tsp coriander powder
- Salt to taste
- Cooking oil like vegetable or sunflower oil
Method:
1. Heat around 1 tablespoon oil in a pan and add chopped onions.
2. Fry slightly on medium-high flame till the onions change colour. Now, add the tomato, sauté on medium flame, toss in the potato cubes, and mix for a few seconds.
3. Next, add the salt, turmeric powder, cumin powder, and red chilli powder and mix.
4. Add the chopped green chilli and coriander leaves.
5. Break three eggs into the mix and using a spatula or cooking spoon, scramble it to mix well with the other ingredients on medium-high flame.
Make sure to remove the pan from the flame before the scrambled eggs start looking dry, akuri is supposed to have a slighlty wet texture.
Serve with warm pav (or Pao, Portuguese word for bread), generously coated with butter to make bun maska (bun with butter).
2. Recipe: How to make fluffy scrambled eggs
The next recipe is a regular scrambled egg recipe, made with butter and milk for that light, creamy texture.
Preparation time: 5 minutes
Cooking time: 5 minutes
Ingredients:
- 3 eggs
- 3tbsp full-fat milk
- 2tbsp butter
- A pinch of salt
Method:
1. Break three large eggs into a bowl. Add one and a half tablespoon of butter (at room temperature) and a pinch of salt.
2. Next, add three tablespoons of milk and beat the ingredients together.
3. In a warm pan, melt the remaining butter and pour the beaten eggs in.
4. Keeping the pan on low steady flame, use a spatula to steadily scramble the egg for big curds to form as the eggs get cooked.
Again, remember to take the pan off the flame before the moisture is lost, scrambled eggs should have a creamy texture, according to Chef Sanjeev.
Garnish with chopped coriander leaves and serve while steaming hot with pao or bun maska.
3. Recipe: How to make Bombay-style anda bhurji (scrambled eggs)
Low tolerance for spicy, hot food? This scrambled egg recipe is not for you. However, you can make a less-spicy version by reducing the amount of green chilli that goes into this dish, says Chef Sanjeev.
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients:
- 3 large eggs
- ½ cup onion (chopped)
- ½ cup green peppers (sliced thin)
- ½ cup tomato (chopped)
- Coriander leaves (chopped)
- Green chilles (chopped)
- Salt to taste
- ½tsp red chilli
- ½tsp turmeric powder
- Cooking oil like vegetable or sunflower oil
Method:
1. Heat one and a half tablespoon of oil in a pan.
2. Toss in the chopped onions and fry for a few seconds before adding the green chillies, green peppers, and tomato. Stir on medium-high heat.
3. Time to add spices. Add a teaspoon of turmeric, one teaspoon of red chilli powder, and salt to taste.
4. Sauté on high flame and add chopped coriander.
5. Add three eggs into the pan.
6. Finally, mix with a spatula till small curds are formed, and there is almost no moisture left.
Garnish with fresh coriander and serve with pav or bun maska.
Tell us about your favourite egg dishes or recipes at food@gulfnews.com
