Indian scrambled eggs

From past experience, I know that fried eggs does not go down with my dad. Especially if the bottom of the yolks are crispy. He wants a soft to medium yolk without the bottoms going crispy.

That is a feat in itself.

I seldom make scrambled eggs as fried eggs are so quick to make and they can fry while I finish the morning rush.

Being on holiday, I thought I would be off the breakfast making rollercoaster. No such luck. Every morning my parents wake me up at the crack of dawn and ask what’s on the menu.

This morning, I woke up a little bit earlier because I knew that I wanted to make this recipe.

I came across this recipe on google. I just typed in Indian eggs and hey presto in 0.1 seconds I had a million recipes for eggs.

Out of the 20 I read, this seemed to be the easiest to make before morning coffee.

The results, when I placed breakfast in front of my dad all he could do was complain, soo much, there was no way he was going to be able to eat all of that.

There is just no winning I tell you, he ate half and I polished off the other half before going back to dream land.

Hope tomorrow’s breakfast menu goes down better than today’s. Of course it will, it is a fasting day which means porridge and what does that mean??? It means that I get to sleep in late.


  • 4 x tbsp. butter.
  • 1 x onion, finely chopped.
  • 1 x clove garlic, minced.
  • 1 x green chilli, finely chopped.
  • 1 x tsp cumin seeds.
  • 2 x tomatoes, chopped.
  • 3 x tbsp. coriander, finely chopped.
  • 8 x eggs, whisked with a little milk.
  • Salt and pepper to season.


  • Melt butter in the pan.
  • Add the onion, tomatoes, chilli, garlic and cumin seeds.
  • Cook till the onions are soft.
  • Add in the coriander and season well.
  • Cook for a few more seconds.
  • Pour in the egg mixture and allow the mixture to cook for 3 minutes before using a fork to stir and fold the mixture over.
  • Cook till there is no runny egg left.
  • Serve with butter hot toast.

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