Scrambled Eggs with Coriander and Ginger Ekuri Parsri
Elevate your breakfast game with this vibrant and aromatic recipe for *Scrambled Eggs with Coriander and Ginger Ekuri Parsri*. This quick and easy dish combines soft, creamy scrambled eggs with the bold flavors of fresh coriander, fragrant ginger, and a hint of heat from green chili. Sautéed onions and a dash of turmeric add depth and a warm golden hue, while a touch of milk or cream ensures a luxurious texture. Cooked with butter or ghee, this dish is finished off with a sprinkle of fresh herbs for an irresistible balance of spice and freshness. Perfect for a quick weekday breakfast or a weekend brunch, serve these spiced scrambled eggs with toasted bread or warm rotis for a wholesome, flavorful meal. Keywords: scrambled eggs, coriander, ginger, spiced eggs, breakfast, quick recipe, turmeric eggs.
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Recipe Information
Ingredients
- 4 large eggs
- 3 tablespoons fresh coriander (cilantro), finely chopped
- 1 teaspoon fresh ginger, minced
- 1 medium green chili, finely chopped
- 1 small onion, finely chopped
- 0.25 teaspoons turmeric powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon butter or ghee
- 2 tablespoons milk or cream
Instructions
Crack the eggs into a medium-sized bowl. Add milk or cream, salt, black pepper, and turmeric powder. Whisk until the mixture is smooth and slightly frothy.
Heat a non-stick skillet over medium heat. Add butter or ghee and let it melt completely.
Add the chopped onion to the skillet and sauté for 2-3 minutes, or until the onion becomes soft and translucent.
Stir in the minced ginger and chopped green chili. Cook for another minute to release their flavors.
Lower the heat slightly and pour the whisked egg mixture into the skillet. Allow it to sit undisturbed for 15-20 seconds.
Using a silicone spatula, gently push the eggs from the edges toward the center, creating soft folds. Continue cooking while stirring gently.
When the eggs are almost set but still slightly runny, fold in the chopped fresh coriander. Stir gently to incorporate evenly.
Remove the skillet from the heat as the residual heat will finish cooking the eggs. Avoid overcooking to maintain a creamy texture.
Serve hot with toasted bread or warm rotis for a satisfying meal.
Nutrition Facts
Calories |
449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.7 g | 41% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 778 mg | 259% | |
| Sodium | 1484 mg | 65% | |
| Total Carbohydrate | 12.3 g | 4% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.0 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 513 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
