Akuri Spiced Scrambled Eggs
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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


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


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


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.