Egg Akuri

1. 1
   prep · ~2 min

   Beat the eggs with milk and seasonings.

   1.Crack 6 eggs into a mixing bowl.

   2.Add 2 tbsp milk, 0.5 tsp salt, a pinch of turmeric powder, and a pinch of red chili powder.

   3.Whisk until the mixture is uniform and slightly frothy (about 1 minute).
2. 2
   saute · ~5 min

   Saute the aromatics in ghee.

   1.Heat 2 tsp ghee in a non-stick frying pan over medium heat until shimmering.

   2.Add 1 finely chopped onion and sauté until soft and translucent (3-4 minutes).

   3.Add 2 finely chopped green chilies and 1 tsp grated ginger, sauté for 1 minute until fragrant.

   TIPKeep the heat at medium — high heat will burn the ginger and make it bitter.
3. 3
   saute · ~3 min

   Cook the tomatoes until soft.

   1.Add the finely chopped tomato to the pan.

   2.Sauté until the tomato softens and loses its raw bite (2-3 minutes).

   3.Stir occasionally to prevent sticking.
4. 4
   saute · ~4 min

   Scramble the eggs gently.

   1.Reduce the heat to low.

   2.Pour the beaten egg mixture evenly over the aromatics in the pan.

   3.Let the eggs set for 30 seconds without stirring.

   4.Gently push the eggs from the edges toward the center with a spatula, using soft, slow strokes.

   5.Continue folding until the eggs are just set but still creamy and slightly runny (2-3 minutes). Remove from heat immediately.

   TIPPull the eggs off the heat when they still look slightly underdone — residual heat will finish cooking them. This keeps the akuri soft and creamy, never dry.
5. 5
   garnish

   Garnish with coriander and black pepper. Serve immediately.

   Sprinkle 2 tbsp fresh chopped coriander leaves and a pinch of freshly ground black pepper over the akuri. Serve hot with buttered toast or warm pav.

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