Methi Scrambled Eggs
A quick, protein-rich breakfast, Methi Scrambled Eggs transforms simple scrambled eggs with the distinctive, earthy flavor of fresh fenugreek leaves, making for a nutritious and satisfying start to your day.
For 2 servings
**Prepare Ingredients:** Finely chop the onion, mince the garlic, and finely chop the green chili (if using). Wash and finely chop the fresh methi leaves, ensuring to remove any thick stems. In a medium bowl, whisk the eggs with milk or cream (if using), 1/4 tsp salt, and 1/4 tsp black pepper until well combined and slightly frothy.
**Sauté Aromatics:** Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened and translucent. Add the minced garlic and chopped green chili (if using), and cook for another minute until fragrant.
**Cook Methi:** Add the chopped fresh methi leaves and a pinch of salt to the skillet. Cook for 2-3 minutes, stirring occasionally, until the methi leaves wilt and most of their moisture has evaporated. Stir in the turmeric powder and cook for 30 seconds more.
**Add Eggs:** Pour the whisked egg mixture evenly over the methi and aromatics in the skillet. Let it sit undisturbed for about 30 seconds to begin setting around the edges.
**Scramble:** Using a heat-resistant spatula, gently push the cooked egg from the edges towards the center, allowing the uncooked egg to flow underneath. Continue to fold and stir gently until the eggs are cooked to your desired consistency – soft and creamy, or firmer. Be careful not to overcook, as they can become rubbery.
**Serve:** Remove the skillet from heat immediately. Taste and adjust seasoning if needed. Serve hot, perhaps with a sprinkle of fresh cilantro or a squeeze of lime juice, alongside toast or roti.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1**Don't Overcook:** The key to fluffy scrambled eggs is to remove them from the heat just before they are fully set, as they will continue to cook slightly from residual heat.
- 2**Fresh Methi is Best:** While dried fenugreek (kasoori methi) can be used in a pinch, fresh methi provides a more vibrant flavor and better texture. If using dried, rehydrate it in warm water for 10 minutes before adding.
- 3**Adjust Bitterness:** If you find fresh methi too bitter, you can blanch it in boiling water for 1-2 minutes, then drain and squeeze out excess water before adding to the pan. This reduces some of the bitterness.
- 4**Whisk Well:** Whisking the eggs thoroughly with a fork or whisk until they are light and frothy incorporates air, leading to a lighter, fluffier scramble.
Adapt it for your goals.
Spicier Version
Increase the amount of green chili or add a pinch of red chili powder along with the turmeric for a spicier kick.
Cheesy TwistCheesy Twist
Stir in a tablespoon or two of grated cheese (like cheddar or mozzarella) during the last minute of scrambling for a creamier, richer texture.
Added VegetablesAdded Vegetables
Incorporate other finely diced vegetables like bell peppers, spinach, or mushrooms along with the onions for extra nutrients and flavor.
Why this is on our healthy list.
Rich in Protein
Eggs are an excellent source of high-quality protein, essential for muscle repair, growth, and overall satiety, helping you feel full longer.
Nutrient-Dense Fenugreek
Methi leaves are packed with vitamins (like Vitamin K, C, and A), minerals (iron, manganese), and dietary fiber, supporting digestion and bone health.
Antioxidant Properties
Both eggs and fenugreek contain antioxidants that help combat oxidative stress in the body, contributing to overall cellular health.
Frequently asked questions
Yes, you can, but the flavor will be more concentrated and slightly different. Rehydrate about 1-2 tablespoons of kasoori methi in a small amount of warm water for 10 minutes before adding it to the pan with the onions.
