Name: Saffron Scrambled Eggs
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: indian
Ingredients: 0.1 g Saffron (a generous pinch); 2 tbsp Milk (warmed); 4 large Eggs; 1 tbsp Ghee; 0.5 tsp Salt (to taste); 0.25 tsp Black Pepper (freshly ground); 1 tbsp Coriander Leaves (finely chopped, for garnish)

Popularity

2.0

Creamy scrambled eggs with saffron – a soul-satisfying, energy-giving start to your day!

Nutrition per Serving

212

Calories

13g

Protein

Carbs

16g

Fat

low-calorie

Recipes in this Meal

1. Saffron Scrambled Eggs

Creamy, fluffy scrambled eggs infused with the delicate aroma and beautiful golden hue of saffron. A luxurious yet simple twist on a breakfast classic, ready in under 10 minutes.

Prep5 min

Cook5 min

Servings2

Serving size: 1 serving

212cal

13gprotein

2gcarbs

16g

Ingredients

0.1 g Saffron (a generous pinch)
2 tbsp Milk (warmed)
4 large Eggs
1 tbsp Ghee
0.5 tsp Salt (to taste)
0.25 tsp Black Pepper (freshly ground)
1 tbsp Coriander Leaves (finely chopped, for garnish)

Instructions

1
Bloom the Saffron
- In a small bowl, gently warm the milk for about 15-20 seconds in the microwave. It should be warm to the touch, not hot.
- Add the saffron strands to the warm milk, stir gently, and set aside for at least 5 minutes. This allows the saffron to 'bloom', releasing its vibrant color and aroma.

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About Saffron Scrambled Eggs

Creamy scrambled eggs with saffron – a soul-satisfying, energy-giving start to your day!

This mughlai dish is perfect for snack. With 212.14 calories and 13.19g of protein per serving, it's a low-calorie option for your meal plan.

fat

Prepare the Egg Mixture

Crack the eggs into a medium bowl.
Pour in the saffron-infused milk, then add the salt and freshly ground black pepper.
Whisk gently with a fork or whisk until the yolks and whites are just combined and the mixture is uniform. Avoid over-whisking to keep the eggs tender.

Cook the Eggs

Melt the ghee in a non-stick skillet or pan over low to medium-low heat. A lower heat is crucial for creamy eggs.
Pour the egg mixture into the warm skillet. Let it sit undisturbed for 20-30 seconds until the edges just begin to set.
Using a silicone spatula, gently push the cooked eggs from the edges toward the center of the pan, creating large, soft curds.
Continue this gentle pushing motion every 15-20 seconds for about 2-3 minutes, until the eggs are mostly set but still have a slight sheen and are creamy.
Remove the skillet from the heat immediately while the eggs are still slightly moist. The residual heat will finish cooking them to perfection.

Garnish and Serve

Transfer the scrambled eggs to serving plates.
Garnish with finely chopped coriander leaves.
Serve immediately with buttered toast, pav (Indian bread rolls), or as is.

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