Akuri Spiced Scrambled Eggs | Whiskware™ Recipes

Akuri Spiced Scrambled Eggs

Submitted by: Whiskware

Ratings

Prep min.

Who needs coffee? A semi-soft scrambled egg dish from India’s Parsi cuisine, Akuri will wake you up with its bright blend of peppery spice.

Serving Size: 3

6 eggs

1/4 cup milk

1/2 teaspoon paprika

1/2 teaspoon ground turmeric

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

pinch crushed red pepper flakes

3 tablespoons butter

1 small white onion, finely diced

1 clove garlic, finely diced

1 jalapeno pepper, minced

1 tablespoon fresh ginger, minced

1/4 cup cilantro, chopped

Add eggs, milk, and dried spices to your Whiskware™ Egg Mixer and whisk together.
Melt butter over medium heat in a medium pan. Sautee onion, garlic, pepper, and ginger until onions begin to color.
Lower heat and pour egg mixture into pan. Stir gently and continuously with a wooden spoon until eggs are just cooked.
Serve with a generous sprinkling of cilantro, alongside toast or chapati bread.

WHIP THIS UP WHEN…

Take scrambled eggs from boring to brilliant with peppery Indian spice.

DON’T FORGET…

The Whiskware™ Egg Mixer whips up perfectly frothy eggs in a flash, and features a built-in egg cracker, a removable egg separator, and minimal mess.