Why is there a post about a simple scrambled egg? Well, simply because it annoys the hell out of me when avataars of anda bhurji masquerade as scrambled eggs. Scores of restaurants (small, medium and large) claim to serve the perfect breakfast but get the scrambled eggs all wrong. If I ask for scramble, I want scramble. If I want bhurji, that's what I will ask for. I like it when these eggs are soft, white and have a slight buttery taste. ( Also, I love a good Sunday breakfast and have fond memories of Baba rustling up some awesome breakfasts)
The journey to my perfect scramble:
1. SCRAMBLE the eggs, don't beat them to death. Use a fork to lightly mix the yolk and the white
2. Add milk while you mix the eggs (half cup for 2 eggs)
3.Melt the butter on a non-stick pan on medium heat, spread it nicely so that the egg doesn't stick
4. Pour in the mixture into the pan and scramble it (mix it around with the spatula and break it up)
5.Make sure you don't turn up the heat. Burnt scramble doesn't taste good.
6. When it starts drying up, add half a cup of milk and turn it some more. It should be soft but not watery
7. Take it off the fire and enjoy it with a hot buttered toast.
The scramble should be on the gas for only a few minutes. The egg should be cooked, not over cooked. I don't add salt while cooking the scramble, I prefer to add it later since the butter is slightly salty.
Healthy option:
If you want a healthier version use olive oil and only egg whites. The volume is a little less with egg whites but it tastes just as good.
Some garnishing ideas:
- finely chopped fresh parsley
- dried mixed herbs
- grated Parmesan (or regular processed cheese)
- finely chopped tomatoes
- freshly ground pepper and salt
Accompaniment: sauteed mushrooms, sausages, grilled tomato
All American Diner in New Delhi serves a good scramble (or come home)
The journey to my perfect scramble:
1. SCRAMBLE the eggs, don't beat them to death. Use a fork to lightly mix the yolk and the white
2. Add milk while you mix the eggs (half cup for 2 eggs)
3.Melt the butter on a non-stick pan on medium heat, spread it nicely so that the egg doesn't stick
4. Pour in the mixture into the pan and scramble it (mix it around with the spatula and break it up)
5.Make sure you don't turn up the heat. Burnt scramble doesn't taste good.
6. When it starts drying up, add half a cup of milk and turn it some more. It should be soft but not watery
7. Take it off the fire and enjoy it with a hot buttered toast.
The scramble should be on the gas for only a few minutes. The egg should be cooked, not over cooked. I don't add salt while cooking the scramble, I prefer to add it later since the butter is slightly salty.
Healthy option:
If you want a healthier version use olive oil and only egg whites. The volume is a little less with egg whites but it tastes just as good.
Some garnishing ideas:
- finely chopped fresh parsley
- dried mixed herbs
- grated Parmesan (or regular processed cheese)
- finely chopped tomatoes
- freshly ground pepper and salt
Accompaniment: sauteed mushrooms, sausages, grilled tomato
Also try the scrambled eggs at Cafe Terra, Koramangala with an assortment of pork sausages and baked beans on toast!
ReplyDeleteI remember when you and Trish took us for breakfast there :). Come and visit!
ReplyDelete