Indian Spiced scrambled eggs with curry leaves is a wonderful way to add fresh flavour and variety to a breakfast classic. I love to serve mine with roti, naan or paratha, and grilled tomato.
2-3 tsp ghee or butter
¼ tsp mustard seeds, brown or yellow
¼ tsp ground ginger
½ tsp turmeric
6 or 7 curry leaves
Salt and pepper
Toast, roti, naan or paratha to serve
Whisk eggs in a bowl or jug together with a small splash of water (or cream if you're feeling decadent).
Heat a frypan over medium-low heat, add ghee or butter. Add all the spices and stir for 30 seconds or so before pouring the whisked eggs in.
Turn heat to low. Low and slow is the secret to creamy scrambled eggs. Don't scramble the eggs so much as keep them moving with your spatula or wooden spoon. The aim is to keep gently lifting the egg mixture off the bottom of the pan. They need to cook slowly and gradually, over a few minutes. When they are almost cooked, spoon the scrambled eggs onto your serving plates; they will continue to cook for a minute after leaving the pan, and if you leave them in the pan until they are perfectly cooked, they'll be overcooked by the time you sit down to enjoy them.
Serve with your choice of bread or toast, plus any sides you fancy.
PIMP MY RECIPE
Paneer goes beautifully with these eggs. Crumble them over the eggs as they are cooking.
Leftover potato is an utterly perfect accompaniment to Indian spiced eggs.
Cut cooked potato into small cubes and fry over a high heat, adding a few mustard seeds if you like. Delicious!
Chopped shallot is another yummy garnish, as is coriander. Green chilli is a delicious garnish if you want things spicy. You can also try eggplant or lime pickle to really ramp up the flavour.