|This is the Conversation Forum for Scrambled Eggs|
Minneapolis Scrambled eggs >>
|Subject: Ekuri, scrambled eggs from India|
Posted Jul 3, 1999 by John the gardener says, "Free Tibet!"
|Call into existence the following:|
-large pat of butter
-1 medium onion, chopped fine
-1 green chilli, seeded and chopped
-1/2 inch piece of fresh green ginger, peeled and finely chopped
-large pinch of turmeric
-chopped coriander leaves
-8 eggs of a hen (or similar), slightly beaten (the eggs, not the hen)
Fry the onion and ginger in the butter until softened and the onion is a golden brown. Stir in the chilli, turmeric, salt, and large pinch of coriander. Fry for one minute. Reduce the heat. Pour in the eggs and cook until they are lightly scrambled, stirring constantly.
Serve on buttered toast. Garnish with Coriander leaves, tomato and onion slices sprinkled with salt and Garam Masala.
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