Scrambled Eggs With Coriander And Ginger Ekuri Parsri Recipes

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PERFECT SCRAMBLED EGGS



Perfect Scrambled Eggs image

Provided by Alton Brown

Time 10m

Number Of Ingredients 0

Steps:

  • Whisk the eggs: Whisk 3 large eggs, 1 pinch of kosher salt, 1 grind of black pepper and 3 tablespoons whole milk together until light and foamy.
  • TIP: Odds are you're going to be serving these on a plate. If so, I strongly suggest you park an ovensafe one in a low oven or in hot water while you're cooking. Cold plates suck the heat right out of food.
  • Add to the pan: Add 1 tablespoon unsalted butter to a 10-to-12-inch nonstick skillet and put it over high heat. When the butter bubbles (after about a minute), pour the eggs straight into the middle of the pan, which will force the butter to the edges, where it's needed.
  • Scramble the eggs: Stir slowly with a rubber or silicone spatula. As soon as curds (big soft lumps) of eggs begin to form, drop the heat to low and shift from stirring to folding the curds over on themselves while gently shaking the pan with the other hand.
  • Let rest: As soon as no more liquidous egg is running around the pan, kill the heat and gently transfer the scramble to the warmed plate. Let the eggs rest for 1 minute to finish cooking before serving.

TURMERIC SCRAMBLED EGGS



Turmeric scrambled eggs image

Looking for a speedy supper or a brunch with a difference? Try our turmeric scrambled eggs, a twist on a classic dish ready in just 15 minutes flat

Provided by Elena Silcock

Categories     Breakfast, Brunch, Lunch, Supper

Time 15m

Number Of Ingredients 7

1 tsp coconut oil
½ garlic clove , finely chopped
100g spinach leaves
4 large eggs
50ml coconut milk
2 tsp grated turmeric
2 slices sourdough bread , toasted

Steps:

  • Put the coconut oil in a non-stick pan over a medium heat. Lightly fry the garlic, add the spinach leaves and wilt for a few mins - add a splash of water if they stick.
  • Whisk the eggs with the coconut milk and turmeric. Season well. Add to the pan with the spinach and stir continuously for 5-8 mins until the scrambled eggs are at the desired consistency. Serve on slices of toasted sourdough.

Nutrition Facts : Calories 401 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 1.4 milligram of sodium

SPICY SCRAMBLED EGGS



Spicy Scrambled Eggs image

By most, the humble egg is not considered substantial dinner fare, but these spicy scrambled eggs, which are incredible on their own, make a satisfying meal when piled into a burrito, teamed with rice and beans. Bittman's cooking technique, borrowed from Jeans-Georges Vongerichten, calls for combining the eggs with butter in a cold saucepan then cooking until creamy and soft - not unlike loose oatmeal - with small curds throughout.

Provided by Mark Bittman

Categories     breakfast, dinner, easy, quick, main course, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

3 tablespoons butter or neutral oil, like corn or canola
1 tablespoon minced garlic
1 tablespoon minced ginger
1/2 cup trimmed and roughly chopped scallions
1 jalapeño or other fresh chile, stemmed, seeded and minced, or to taste
Salt and pepper to taste
8 eggs
1/3 cup chopped fresh cilantro leaves

Steps:

  • Put butter or oil in a skillet, preferably nonstick, and turn heat to medium-high. Add garlic, ginger, scallions, chile and a sprinkling of salt and pepper. Cook, stirring occasionally, until garlic begins to color, about 3 minutes. Remove from heat and let cool for about 5 minutes.
  • Beat eggs lightly with a little more salt and pepper. Return pan to medium-high heat and add eggs. Stir occasionally, until curds begin to form, then remove from heat and stir to break up curds. Return to heat and repeat, stirring occasionally until mixture begins to clump. Cook and stir until eggs are creamy and thick but not dry: they will continue to cook under their own heat after you remove them from pan, so stop a moment short of your desired consistency.
  • Stir in cilantro and serve immediately.

Nutrition Facts : @context http, Calories 143, UnsaturatedFat 5 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, SaturatedFat 3 grams, Sodium 283 milligrams, Sugar 2 grams, TransFat 0 grams

GARLIC-CILANTRO SCRAMBLED EGGS



Garlic-Cilantro Scrambled Eggs image

A blend of garlic and cilantro with scrambled eggs. A refreshing way to start your day.

Provided by David Smith

Categories     Breakfast and Brunch     Eggs     Scrambled Egg Recipes

Time 15m

Yield 2

Number Of Ingredients 8

4 large eggs
1 tablespoon sour cream
¼ cup milk
1 clove garlic, minced
¼ cup chopped fresh cilantro
salt and pepper to taste
1 tablespoon butter
1 ½ teaspoons freshly grated Parmesan cheese

Steps:

  • Whisk together eggs, sour cream, milk, and garlic until smooth; add cilantro and season to taste with salt and pepper.
  • Melt butter in a nonstick skillet over medium heat. Pour in egg mixture and cook to desired degree of doneness, stirring constantly. Sprinkle with Parmesan cheese to serve.

Nutrition Facts : Calories 234.9 calories, Carbohydrate 3.3 g, Cholesterol 394.3 mg, Fat 18.3 g, Fiber 0.2 g, Protein 14.7 g, SaturatedFat 8.3 g, Sodium 224.2 mg, Sugar 2.3 g

SCRAMBLED EGGS WITH CORIANDER AND GINGER (EKURI PARSRI)



Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) image

Make and share this Scrambled Eggs With Coriander and Ginger (Ekuri Parsri) recipe from Food.com.

Provided by CJAY8248

Categories     Breakfast

Time 15m

Yield 6 eggs, 4 serving(s)

Number Of Ingredients 11

6 eggs
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3 tablespoons ghee
1 teaspoon scraped finely chopped ginger
3 tablespoons finely chopped onions
3 tablespoons finely chopped coriander (cilantro)
1/4 teaspoon turmeric
2 teaspoons finely chopped fresh hot red chili peppers (or green)
1/2 teaspoon ground cumin

Steps:

  • Break eggs into a deep bowl and mix them lightly with a whisk or fork. Add the milk, salt and black pepper, stir until all of the ingredients are well combined. Do not overbeat or allow the egg-and-milk mixture to foam or become frothy.
  • In a 10 inch skillet, heat the ghee over moderate heat until a drop of water flicked into it splutters instantly. Add the ginger and fry for 10 seconds, then add the onions and fry about 1 minute, until they are soft but not brown.
  • Pour in the beaten egg mixture and sprinkle the top with the fresh chili. Reduce the heat to the lowest possible point and, stirring constantly with the flat of a table fork or a rubber spatula, cook the eggs until they begin to form soft, creamy curds. Immediately spread the eggs on a heated serving plate, sprinkle the top with cumin and serve.
  • Ekuri is traditionally garnished with slices or wedges of fresh tomato and may be further embellished with sprigs or leaves of coriander. It is usually accompanied by plain parathas.

SCRAMBLED EGGS



Scrambled Eggs image

Some like their scrambled eggs moist and some like them rather dry. The longer they cook, the drier they become. Either way, use low heat so the texture remains soft and creamy.

Provided by Marion Cunningham

Categories     Egg     Breakfast     Brunch     Sauté     Quick & Easy     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 3

Number Of Ingredients 5

4 tablespoons butter
5 eggs
1/4 tablespoons salt
1/8 tablespoon freshly ground pepper
2 tablespoons water

Steps:

  • Melt the butter in a heavy skillet or nonstick pan. Combine the eggs, salt, pepper, and 2 tablespoons water in a bowl. Briskly whisk, pour into the skillet, and turn the heat very low. Gently stir the egg mixture, lifting it up and over from the bottom as it thickens. Continue to stir until the desired texture is achieved. They thicken and dry out very quickly toward the end, so if you like them soft and moist, remove them from the heat a little before they reach the desired texture; they will continue to cook after being removed from the pan.
  • Scrambled Eggs with Ham.
  • Add 1/2 cup finely chopped cooked ham to the egg mixture.
  • Scrambled Eggs with Cream Cheese.
  • Cut 4 ounces cream cheese into small cubes and add to the eggs after they begin to thicken in the skillet.
  • Scrambled Eggs with Chives.
  • Add 1 tablespoon chopped chives and 1 tablespoon chopped parsley to the egg mixture, and substitute 2 tablespoons cream for the water.
  • Scrambled Eggs with Lox.
  • Fry 1/2 onion, sliced, and 2 slices lox in the butter before adding the eggs, and eliminate the salt from the mixture.
  • Scrambled Eggs with Chicken Livers.
  • Fry two chicken livers, diced, in the butter before adding the egg mixture.
  • Scrambled Eggs with Asparagus.
  • Add 2/3 cup crisp-cooked asparagus, in 2-inch pieces, to the eggs just after they begin to thicken in the skillet.
  • Scrambled Eggs with Peppers and Onions.
  • Fry 1/2 red pepper, diced, and 1/4 onion, chopped, in the butter for about 5 minutes before adding the egg mixture.
  • Scrambled Eggs with Mushrooms.
  • Melt the butter in a heavy skillet. Sauté 1 1/2 cups sliced mushrooms with 4 tablespoons finely chopped onion over medium-high heat for 4-5 minutes. Lower the heat before adding the egg mixture.
  • Cooking Temperature
  • No matter what the technique, it is essential to use low, gentle heat when cooking eggs: egg protein beings to thicken at only 144°F, and toughens rapidly. The only exception is omelets; there the bottom is cooked quickly over medium-high heat, but the surface remains slightly runny, making for a soft interior when folded. Serve cooked eggs on warm, not sizzling hot, plates or they will continue to cook after they are removed from the pan.
  • Food Safety and Eggs
  • There is an ever-growing concern about the threat of salmonella, bacteria that contaminate eggs, poultry, and meat. Because we often eat eggs lightly cooked and even raw (in sauces like mayonnaise, for instance), they pose a greater threat. In trying to assess the seriousness of the problem, I have consulted government agencies - the Food and Drug Administration, the Agricultural Department, and the Centers for Disease Control - and many other food safety experts. The findings are frustrating because there seems to be no collective information as to how many eggs are infected, and how many people have been stricken with salmonella in this country, so there is no way of knowing the degree of risk one is taking when eating raw or lightly cooked eggs, which are used in many recipes. Government officials recommend that immuno-compromised patients, the very young and the elderly, all of whom are the most severely affected when stricken, should not eat raw or lightly cooked eggs. Until the problem has been licked, the rest of us are consuming eggs that have not been cooked to 165° at our own risk. Incidentally, eggs in cakes, cookies, and breads have been sufficiently cooked to be safe.

EKURI - SPICY SCRAMBLED EGGS



Ekuri - Spicy Scrambled Eggs image

Make and share this Ekuri - Spicy Scrambled Eggs recipe from Food.com.

Provided by PalatablePastime

Categories     Breakfast

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 tablespoons butter
1 small onion, finely chopped
2 -3 fresh green chilies, finely chopped
1 teaspoon grated fresh ginger
8 eggs, lightly beaten
2 tablespoons heavy cream (or half and half, milk, etc)
1/2 teaspoon salt
1 tablespoon chopped fresh cilantro

Steps:

  • Mix the heavy cream, salt, and cilantro in with the eggs in a bowl.
  • Melt the butter in a skillet and add the onions and cook until golden.
  • Add the chiles and ginger and cook until aromatic.
  • Pour the egg mixture into the skillet and cook, stirring until the eggs are set and done to your liking.
  • Serve with warm breads.

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