Moving away from double entendres, I like mine scrambled, and I’ve a recipe for quick, scrambled eggs that are ready in under seven minutes from scratch – you don’t have to assemble anything beforehand and I read on the Net that this particular method contains less than 100 calories. I’ve often made it this way so I’m thrilled to know I’ve been doing something right. Paired with fruit such as watermelon or papaya which are light, it makes the perfect light breakfast or lunch.
My idiosyncratic contribution to this is a handful of curry leaves. And curry leaves have become dearer to me all the more after I started blogging and it was reinforced to me how it’s a real treasure to many of us who live away from India. I’ve also finally found the best way so far to store curry leaves – a discovery to ME, anyhow – and that is to store them on their stems in an airtight container in the fridge. They remain good for about a week and serviceable for another.
There’s very little that you need for this dish:
Whole egg yolk – 1
Egg whites – 2
A pinch of salt
Green chilli – 1
Curry leaves – 2-3 sprigs or just as many as you want
Oil – ½ tsp
Beat the whole egg yolk and whites together with the salt. Not too long, just so that the yolks get mixed up.
Snip the green chilli with scissors into the mixture (time-saving measure), mix.
Place a pan on the fire, put in the oil and swirl as much as you can. Do all this on low heat.
Once the oil’s hot, add the curry leaves and sauté.
Add the eggs. In less than a minute, you will notice them beginning to solidify at the bottom; now, turn the mixture with a spoon back and forth till it becomes softly solid.
Just as the wetness of the yolks threatens to disappear, switch off the fire and let it rest for a few seconds. Then scoop it on to a plate, enjoy!
Here are some links to various facts and recipes for scrambled eggs. Bon appetit!
If you don't mind the heat, it's nice to bite into bits of chilli filled with egg, but otherwise, here's a milder variation.
Find out what you can do with the leftover yellows from the eggs.
This gives you the recipe for the James Bond version of scrambled eggs, and this tells you of the myriad ways in which they can be enhanced.
This recipe goes to Suganya of Tasty Palettes who is hosting Weekend Breakfast Blogging started by Nandita of Saffron Trail.
Please keep those entries coming for AFAM-Pomegranate. The deadline's less than 10 days away!
Weekend Breakfast Blogging Eggs Curry leaves Green chilli