Flip Cookbook

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Bombay Scramble

I was recently told by a friend that my scrambled eggs were a perfect consistency. They were fluffy and had wonderful large chunks, I was told. Till that point, I had never put much thought into scrambled eggs. I used to prepare them exactly as their name suggests – “just scramble it up”.

Once I heard that there was some difference between my scrambled mess and others, I started doing some research. Lo-and-behold; there is actually some technique to creating the perfect scrambled eggs. And by some freak of nature, I seemed to do some of the things just naturally. (I like to pat myself on the back at this point)

Setting aside the ingredients here are two simple things that seem to help make the perfect scrambled eggs:

  • When whisking the eggs, use a motion that gets some air into the mixture. This will make the eggs fluffy. So instead of stirring horizontally; stir vertically. Think of the whisk as a ferris wheel where the top of the movement is in the air above the bowl and the bottom is in the eggs.
  • To create large scrambled chunks, don’t over do the stirring of the eggs. Once you put the egg mixture into the pan, slowly push the setting eggs from the edge of the pan towards the center. Do this until you run out of runny eggs. Then just flip the eggs slowly to set them completely

I created this recipe to literally bring a little spice into my morning egg routine. The spices are kept to a minimum to add just a little flavor without jolting my still half asleep taste buds. Give it a spin and let me know what you think! Enjoy!

Bombay Scramble

Makes: 2 servings
Ready in: 25 minutes

Ingredients

  • 4 eggs
  • 1/2 medium onion
  • 1/2 teaspoon chopped garlic
  • 1 tomato
  • 1-2 chili (optional)
  • 1/4 cup chopped coriander leaves
  • 1 teaspoon ground coriander powder
  • 1 teaspoon ground cumin powder
  • 1 tablespoon olive oil
  • salt to taste

Directions

1. Dice the onion.

2. Chop the chili into very thin circular pieces.

3. Chop the tomato into small chunks.

4. Chop the coriander.

5. In a small bowl whisk the eggs till they are frothy and evenly colored. Mix in some salt. I use salt sparingly at this point to avoid over-salting and simply sprinkle some on top before serving.

6. Heat the oil in a non-stick pan. Add the onions and garlic. Stir till they are slightly translucent; about 2 minutes. Add the chilies, coriander powder, and cumin powder. Stir till the spices release a wonderful aroma; about one minute.

7. Add the tomato and coriander leaves. Stir for about 30 seconds.

8. Add the egg mixture. Allow the eggs to sit for a bit. At the first sign of the eggs setting, start scrambling the eggs. Using the edge of your spatula, push the eggs from the edges toward the center of the pan. You may have to tip the pan to allow the runny part of the egg to spread over the pan. Don’t over stir / scramble otherwise your eggs will have very small chunks (unless of course you prefer it that way). Serve with a bowl of fresh fruit once the eggs are set.

This has been linked at: All The Small Stuff, Simply Sugar and Gluten Free, It’s a blog party, Gluten Free Homemaker, Sweet Sav, Hey What’s For Dinner Mom

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3 Responses to Bombay Scramble

  1. chaya says:

    Who would have thought that there is an art to making scrambled eggs? When you explained about whipping upward, it began to make sense. I have to try your techniques and see how different it is. Thanks for these tips and for linking up to My Meatless Mondays at My Sweet and Savory.

  2. Pingback: Recipe for Gluten Free, Sugar Free Slightly Indulgent Tuesday; 8/10/10

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