Chettinad Egg Scramble

Name: Chettinad Egg Scramble
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: chettinad
Ingredients: 6 pcs egg; 2 tbsp oil; 0.5 tsp fennel seeds; 0.5 tsp cumin seeds; 8 pcs curry leaves; 2 pcs onion (small, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger (finely chopped); 4 pcs garlic (cloves, finely chopped); 1 pcs tomato (medium, finely chopped); 1 pinch turmeric powder; 0.5 tsp black pepper (freshly crushed); 1 pinch red chili powder; 0.5 tsp salt; 2 tbsp cilantro (chopped)

RATING

4.4/5(68)

TASTE SCORE

8/10

A peppery, spiced egg scramble with the bold flavors Chettinad cooking is known for. Onion, tomato, curry leaves, and warming spices turn simple eggs into a quick side that goes well with dosa, appam, or chapati.

PREP

10m

COOK

12m

SERVES

1 KATORI

207 cal

SERVINGS

METHOD · 6 STEPS

prep · ~2 min
Crack and season the eggs.
1.Crack the eggs into a bowl.
2.Add a pinch of turmeric powder, crushed black pepper, and 0.25 tsp salt.
3.Beat lightly until the yolks and whites are just combined.
saute · ~1 min
Cook the whole spices and curry leaves.
1.Heat oil in a kadai or frying pan over medium heat.
2.Add fennel seeds and cumin seeds and let them sizzle for 20 to 30 seconds.
3.Add curry leaves and stir for a few seconds until fragrant.
TIPKeep the heat medium so the fennel and cumin release flavor without turning bitter.
saute · ~8 min
Build the spicy onion base.
1.Add onion and cook until soft and lightly golden, 4 to 5 minutes.
2.Add green chili, ginger, and garlic and sauté for 1 minute.
3.Add tomato, red chili powder, and the remaining 0.25 tsp salt.
4.Cook until the tomato softens and the mixture looks jammy, 2 to 3 minutes.
saute · ~3 min
Scramble the eggs into the masala.
Lower the heat and pour in the beaten eggs. Stir gently and continuously, scraping the pan, until the eggs are softly set and coated well with the masala, 2 to 3 minutes.
TIPTake the pan off the heat while the eggs still look slightly soft; the residual heat finishes them.
garnish
Mix in cilantro and finish the scramble.
serve
Serve hot with dosa, appam, or chapati.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Beat the eggs only until just combined; over-whisking can make this scramble foam up and cook drier.
2
Let the fennel and cumin crackle briefly before adding onions so the oil carries their aroma through the whole dish.
3
Cook the tomato until jammy and no raw smell remains, or the scramble can taste watery and sharp.
4
Lower the heat before adding the eggs; high heat will toughen them before they absorb the masala.
5
Stop cooking when the eggs still look slightly glossy, since residual heat will finish the scramble off the stove.
6
For the best texture with dosa or chapati, keep the scramble moist rather than cooking it until crumbly.
7
This dish reheats best gently in a pan over low heat; microwaving can make the eggs rubbery.