On occasion when I am in the mood for a quick and easy meal for lunch or dinner, I will prepare a batch of these scrambled eggs and polish them off with a little toast. For a lighter fare, I frequently exclude the yolks and only use the egg whites. The turmeric will give the egg whites a deep yellow color making up for the yolks’ absence. You can also use tofu as an egg substitute, just be sure to use an extra-firm to firm grade of tofu that has been drained of its packaging water.
There are several complex notes and flavors in this simple dish. Ghee is a common dairy based fat that is a staple of Indian cooking. It is made by heating cream collected from milk till the fat and solids separate. The fat is collected and cooled and used as ghee. Since it is a source of saturated fat, I rarely use it while cooking and if I do I tend to cut back quite bit and just add a tiny amount to the dish to impart its characteristic nutty flavor. Of course, there are some other wonderful spices and herbs in this recipe that lend these eggs their bold flavor. The freshly chopped chilies and cilantro leaves along with the dash of turmeric give the eggs a bright color and flavor. I recommend serving the scrambled eggs hot with a side of fresh feta cheese. 
Indian Scrambled Eggs
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Enjoy a vibrant and flavorful breakfast with Indian scrambled eggs, spiced with turmeric and chilies, served hot on flatbread or toast.
Ingredients
- 6 large eggs
- 1 teaspoon ghee or butter
- 1 teaspoon olive oil
- 1 medium red onion, peeled and finely sliced
- 1 clove garlic, peeled and finely sliced
- 1 tablespoon ginger root, peeled and cut into thin 1-inch pieces
- 1-2 green chilies, finely chopped
- 1/4 teaspoon ground turmeric
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh cilantro leaves, chopped, for garnish
- Fresh feta cheese, for serving
Instructions
- Carefully crack the eggs into a large mixing bowl and whisk with a fork until they are uniformly combined. Set the eggs aside.
- Heat a large cast-iron or non-stick skillet over medium flame. Add the ghee and olive oil, allowing them to melt and combine.
- Add the sliced red onion, garlic, and ginger to the skillet. Sauté for 4-5 minutes until the onion becomes soft and translucent.
- Stir in the chopped green chilies and ground turmeric. Cook for an additional 1-2 minutes until the spices are fragrant.
- Pour the whisked eggs into the skillet. Allow them to cook undisturbed for about 30 seconds, then gently stir with a spatula, folding the eggs over themselves until they are softly set but still slightly runny.
- Season the eggs with salt and freshly ground black pepper to taste.
- Remove the skillet from the heat and garnish the scrambled eggs with freshly chopped cilantro leaves.
- Serve immediately with fresh feta cheese on the side, along with flatbread or toast.
Notes
For a lighter version, use only egg whites, and the turmeric will provide a yolk-like color. Tofu can be used as an egg substitute; ensure it is extra-firm and well-drained. Serve with fresh feta cheese for added flavor. Adjust the number of chilies based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2 grams
- Sodium: 300 mg
- Fat: 15 grams
- Carbohydrates: 5 grams
- Fiber: 1 gram
- Protein: 12 grams
- Cholesterol: 370 mg
This was so delicious! Loved the flavour of using both ghee and olive oil with the eggs. Thanks for a great, quick dinner that was so tasty.