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Parsi style spicy and seasoned scrambled eggs.


Preparation Time: 10 minutes

Cooking Time: 15 minutes

Serves: 4

Ingredients and quantity:

Eggs- 08 nos.

Milk-01 tbsp.

Fresh cream-01 tbsp.

Onion, finely chopped-02 nos. medium

Tomatoes, finely chopped-01 large

Garlic, minced-04 cloves

Ginger, grated-1/2 inch piece

Green chillies, finely chopped- 01no.

Salt- To taste

Turmeric- 1/4th tsp.

Red chilli powder- 1/4th tsp.

Butter- 1 ½ tbsp.

For the Garnish:

Fresh coriander leaves, finely chopped-04 sprigs


  1. In a glass bowl, break all the eggs add salt to taste, pour the milk and cream and whisk well. Whisk the eggs thoroughly till frothy.
  2. Place a non-stick pan on the flame, melt some butter into it. Add grated garlic, ginger, chopped green chilies and onions and sauté onions till translucent.
  3. Add turmeric and red chilli powder.
  4. Add tomatoes and cook until tomatoes turn tender.
  5. Now add the egg mixture and allow it cook for a minute.
  6. With the help of a spatula, scrape the sides of the pan, slightly scrambling the eggs. Stir it all up and allow it to cook for a minute. Continue to gently scrape and scramble till the eggs are cooked, but ensure they are not over cooked.
  7. Sprinkle some chopped coriander leaves, mix well and turn off the flame
  8. Serve the Akuri hot accompanied with a soft pav or toast.

 Chef Tips:

  1. You may skip adding the cream and milk if you are a diet conscious person.



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