Hyderabadi Scrambled Eggs

Name: Hyderabadi Scrambled Eggs
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4 servings
Cuisine: hyderabadi
Ingredients: 8 pcs egg; 2 tbsp oil; 2 pcs onion (medium, finely chopped); 2 pcs tomato (medium, finely chopped); 2 pcs green chili (finely chopped); 1 tsp ginger-garlic paste; 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 pinch garam masala; 0.5 tsp salt; 3 tbsp coriander leaves (chopped)

RATING

4.4/5(62)

TASTE SCORE

8/10

This Hyderabadi-style egg dish is soft, spicy, and full of onion, tomato, green chili, and fresh coriander. It cooks quickly but still tastes rich and comforting, making it perfect with toast, roti, or pav.

PREP

10m

COOK

12m

SERVES

1 KATORI

243 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prep the eggs and vegetables.
1.Crack the eggs into a bowl.
2.Whisk until the yolks and whites are just combined.
3.Chop the onion, tomato, green chili, and coriander leaves.
saute · ~6 min
Cook the onion and chili base.
1.Heat oil in a pan over medium heat.
2.Add the onion and green chili and cook until the onion turns light golden, 4 to 5 minutes.
3.Add ginger-garlic paste and cook for 1 minute until the raw smell fades.
TIPKeep the heat medium so the onion sweetens without burning.
saute · ~5 min
Cook the tomato and spices.
1.Add the tomato and cook until soft and pulpy, 3 to 4 minutes.
2.Add turmeric powder, red chili powder, coriander powder, garam masala, and salt.
3.Mix well and cook for 30 seconds.
saute · ~3 min
Scramble the eggs into the masala.
Pour the whisked eggs into the pan and cook on low to medium-low heat. Stir gently and continuously, scraping the pan, until the eggs are softly set and coated with the masala.
TIPTake the pan off the heat while the eggs still look slightly soft; they finish cooking from the residual heat.
garnish
Mix in coriander leaves.
serve
Serve hot.

PRO TIPS

What to keep in mind.

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

1
Whisk the eggs only until combined; over-beating can make the scramble puff up, then turn dry.
2
Cook the onions to light golden, not deep brown, so the masala stays sweet and balanced instead of bitter.
3
Let the tomatoes turn fully pulpy before adding eggs, or the scramble can taste watery and raw.
4
Keep the heat low once the eggs go in and stir gently; this gives soft curds instead of a rubbery bhurji.
5
Take the pan off the heat when the eggs still look slightly glossy, since they will keep setting from residual heat.
6
Add the chopped coriander at the very end so its fresh, herbal flavour cuts through the rich egg masala.
7
If making ahead, keep the masala ready and scramble in the eggs just before serving for the best texture.