Eggs are an integral part of world cuisine. Packed with protein and other essential nutrients, they are used in a variety of dishes for all kinds of meals. Talking particularly about India, eggs are cooked in many ways, from a simple omelette for breakfast to a spicy egg curry for lunch. This nutritious food is not only delicious in taste but also easy to prepare. According to Healthline, eggs are beneficial for good cholesterol and help keep the heart healthy.
Scrambled eggs are one of the most popular egg dishes that are enjoyed worldwide for breakfast. They have a creamy and soft texture that is achieved by gently whisking the eggs and cooking them over low to medium heat on a skillet. The curds that form during cooking give scrambled eggs their distinct fluffiness. They require minimal ingredients and cooking time, making them accessible even for beginner cooks.
Scrambled eggs can be cooked plain or enhanced with various ingredients such as cheese, herbs, vegetables, or meats, allowing for endless flavour combinations. Scrambled eggs can be used as a filling for breakfast burritos, sandwiches, or wraps, or served alongside bacon, toast, or hash browns. Eggs are a good source of protein, vitamins, and minerals. Scrambled eggs provide essential nutrients like vitamin B12, vitamin D, and choline, which are important for overall health. Every region has a special recipe to prepare this classic dish with the ingredients of their choice.
So, if you are also looking for some delicious varieties, here are five scrambled egg recipes for you:
Akoori
Total Time: 15 minutes
Servings-2
Ingredients
- 4 whole eggs
- 1 tablespoon of oil
- 1 teaspoon ginger, chopped
- 1 teaspoon green chilli, chopped
- 1 onion, finely chopped
- Salt to taste
- 1 teaspoon red chilli powder
- 1 pinch of turmeric powder
- 1 chopped tomato
Method
- Break all the eggs into a mixing bowl, add salt, a pinch of red chilli powder, and whisk it.
- Heat up a pan and pour 1 tablespoon of oil or a mix of butter and oil into the pan. Add the chopped onions and sauté them until slightly pink. and add chopped ginger, chopped green chillies, and ¼ teaspoon turmeric powder.
- Add tomatoes and cook until tomatoes are slightly pulpy, then add whisked and seasoned eggs.
- Allow it to cook for a minute, and gently start scraping the sides of the pan, Mix well once again and check for consistency. Garnish with some more green chillies and fresh coriander leaves.
Salmon Scrambled Eggs
Total Time: 20 minutes
Servings-6
Ingredients
- 1/4 pound of sliced smoked salmon
- 12 eggs
- 1/2 cup heavy cream
- Salt and freshly ground black pepper
- 2 tablespoons of butter
- 12 to 15 blades of fresh chives, finely chopped
Method
- Reserve two slices of salmon for garnish. Chop the remaining salmon into very small pieces.
- Whisk your eggs and cream together. Add 1/2 of your chopped chives and season the eggs with salt and pepper. Preheat a large nonstick skillet over medium heat.
- Melt butter in the pan and add eggs. Scramble eggs with a wooden spoon. Do not cook eggs until they are dry. When the eggs have come together but remain wet, stir in the chopped salmon.
- Remove the pan from the stove and place it on a trivet. Garnish the eggs with the remaining salmon and chives, and serve right out of the warm pan.
Spanish-Style Scrambled Eggs
Total Time: 40 minutes
Servings-6
Ingredients
- 1/2-pound potatoes, scrubbed
- 2 tablespoons of extra-virgin olive oil
- Salt and freshly ground pepper
- 4 ounces dry chorizo, thinly sliced
- 1/4 cup black peppers
- 1 dozen large eggs, beaten lightly
- 4 ounces of cheese, coarsely shredded
- A pinch of smoked paprika
Method
- Bring a medium saucepan of water to a boil. Add the potatoes and cook over moderately high heat until tender, about 10 minutes. Drain and slice the potatoes crosswise, 3/4 inch thick.
- In a large nonstick skillet, heat the oil until shimmering. Add the potato slices and cook over moderately high heat, turning occasionally, until lightly browned about 5 minutes.
- Season with salt and pepper. Add the chorizo and cook over moderately high heat, stirring occasionally. Stir in the peppers and cook for 1 minute.
- In a medium bowl, beat the eggs with a generous pinch of salt and pepper. Add them to the skillet and use a rubber spatula to scrape and stir until large, soft curds form, about 5 minutes.
- Stir in the cheese and cook, stirring, just until melted about 30 seconds. Transfer the eggs to a platter, sprinkle with smoked paprika, and serve.
Egg Bhurji
Total Time: 25 minutes
Servings-4
Ingredients
- 4 eggs
- 2 tablespoons of oil
- 1 teaspoon cumin seeds (jeera)
- 1 green chilli pepper
- 1 onion, large
- 1 tomato
- Cilantro to garnish
Spices
- 1/4 teaspoon ground turmeric
- 1 teaspoon of coriander powder
- 1/2 teaspoon ground cumin
- 1/2 Kashmiri red chilli powder
- 1/2 teaspoon salt
Method
- Break the eggs and add them to a bowl. Whisk the eggs well and set them aside.
- Heat a pan over medium heat, and once it’s hot, add oil and cumin seeds. Sauté for about 30 seconds until the cumin seeds change colour.
- Add the onion and green chilli pepper. Sauté onions for about 5-7 minutes until they become golden brown in colour.
- Add tomatoes and spices and mix well. Cover with a lid so that the tomatoes soften for about 2–3 minutes.
- Add the egg mixture and cook for 1-2 minutes, scrambling the eggs until cooked. Keep stirring continuously until cooked. Switch off the heat. Garnish with cilantro and serve with pav, roti, or paratha.
Vegetable Egg Scramble
Total Time: 25 minutes
Servings-2
Ingredients
- 4 large eggs
- 60 ml of skimmed milk
- ½ red peppers, diced
- 50 g of button mushrooms, sliced
- 4 spring onions, sliced thinly
- 150 g of baby spinach
- 1 small tomato, deseeded and chopped
- Freshly ground salt and pepper
Method
- Beat the eggs together in a small bowl, then stir in the milk. Spray a non-stick frying pan with the cooking oil spray. Turn the heat on high, then down to medium when the pan begins to smoke.
- Add the pepper and mushrooms first to the pan. Sauté for about 3–4 minutes until soft, then add the spring onions, stirring for about 1 minute, then add the spinach and cook for 3–4 minutes.
- Pour the egg mixture into the pan and cook and stir, combining the vegetables, until the eggs are nearly set for about 2–3 minutes, then stir in the tomato and cook, stirring, until the eggs are cooked. Serve over whole-meal toast.