These scrambled eggs, or akoori, are from the Parsi community in the south of India. Commonly served at breakfast, they are also an enjoyable snack or light meal.
Outside of the Parsi community, scambled egss are referred to as bhurji – but it is a different recipe. Akoori is much creamier than bhurji, and a little less spiced.
There are two important parts to this dish. The first is to not to overcook the eggs. They should be just done and still have a creamy texture. The second is to chop the ingredients very finely, both to enable rapid cooking and to get the right texture.
I was lucky to watch a young apprentice chef cook this for me. It was at the Hilton Hotel in Singapore, and she had the egg station. The pan was never still once the eggs were added. She constantly folded the eggs from the outside of the pan to the middle and served it whilst it was still not completely cooked. By the time I made it to the table I had this wonderful creamy dish.
One of the best variations of this recipe I have had is a baked egg version. Rather than scrambling the eggs, everything is put in a ramekin and baked for about 10 minutes at 175C.
I have also had this served as an omelette.
As described, the recipe provides a single serving and can be scaled directly. I suggest using as small a pan as you can when making larger quantities or you will end up with an omelette.
You would typically serve this with a roti, or it makes a great accompaniment to simple dal.
the recipe
about
equipment
equipment
- small bowl
- small frypan
ingredients
ingredients
- 2 eggs - large, free-range
- 1 tbsp crème fraiche
- ¼ tsp ground turmeric
- ¼ tsp salt
- 1 pinch ground black pepper
- 1 tbsp ghee
- 1 green onion - white part, very finely chopped
- 1 green chilli - very finely chopped
- 20 g ginger - minced
- 1 tomato - pulp removed and finely chopped
- 1 tbsp coriander stalks - very finely chopped
to serve
- 1 tbsp coriander leaves
- 1 tbsp green onion - green part finely sliced on the diagonal
instructions
instructions
- Crack eggs into a bowl with crème fraiche, turmeric, salt and pepper. Lightly whisk to combine.
- Melt the ghee in a small frying pan over medium heat. Add the white part of the onions, chillies and ginger. Stir fry for five minutes or until the onion starts to soften.
- Add the tomato and fry for one minute, , stirring continuously.
- Reduce the heat and add the egg mixture and the coriander stems. Cook, folding continuously, for two minutes or until eggs are set but still creamy. The folding techique requires you to tilt the pan and fold the eggs from the outside back into the centre.
to serve
- Remove from heat and sprinkle with coriander leaves and green part of the onion.
notes
notes
- Use large free-range eggs for this dish. The better the eggs, the better the result.
private notes
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