Saffron Scrambled Eggs

Name: Saffron Scrambled Eggs
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: indian
Ingredients: 6 pcs egg (large, at room temperature); 2 tbsp milk (whole milk, at room temperature); 8 pcs saffron (strands); 1 tbsp ghee; 0.5 tsp cumin seeds; 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 1 pinch turmeric powder; 0.5 tsp salt; 1 pinch black pepper (freshly crushed); 2 tbsp coriander leaves (chopped, for garnish)

RATING

4.4/5(31)

TASTE SCORE

8/10

Soft, creamy scrambled eggs infused with fragrant saffron and a gentle tempering of cumin and green chili. A luxurious take on Indian-style egg bhurji that comes together in minutes. Perfect with buttered toast or warm paratha for a quick breakfast or light dinner.

PREP

COOK

10m

SERVES

1 KATORI

154 cal

SERVINGS

METHOD · 5 STEPS

prep · ~5 min
Bloom the saffron.
Warm the milk gently in a small bowl. Add the saffron strands and let them steep for 5 minutes until the milk turns golden and fragrant.
prep · ~1 min
Whisk the eggs.
Crack the eggs into a mixing bowl. Add salt, black pepper, and turmeric powder. Pour in the saffron-infused milk. Whisk vigorously for 1 minute until the mixture is pale, frothy, and evenly golden.
TIPVigorous whisking incorporates air, giving you softer, fluffier scrambles.
temper · ~5 min
Make the tempering.
1.Heat ghee in a non-stick pan over medium-low heat.
2.Add cumin seeds and let them sizzle and turn aromatic (30 seconds).
3.Add chopped onion and green chili. Sauté until onions are soft and translucent (3-4 minutes).
TIPKeep the heat medium-low — ghee burns quickly and turns bitter if overheated.
simmer · ~3 min
Scramble the eggs gently.
1.Lower the heat to the lowest setting.
2.Pour the whisked egg mixture into the pan.
3.Let it sit undisturbed for 20 seconds until the edges just begin to set.
4.Using a spatula, push the eggs from the edges toward the center in slow, gentle strokes.
5.Continue folding gently for 2-3 minutes until the eggs form soft, creamy curds.
TIPLow heat and constant gentle movement are the secrets to creamy scrambles. Remove from heat when they still look slightly wet — carryover cooking will finish them.
garnish
Finish and serve immediately.
Turn off the heat. Sprinkle generously with fresh coriander leaves. Give one final gentle fold and transfer to a warm serving bowl. Serve hot with buttered toast or paratha.
TIPScrambled eggs wait for no one — serve them the moment they're done for the best texture.

PRO TIPS

What to keep in mind.

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

1
Use room-temperature eggs and milk for a smoother, more consistent scramble.
2
Bloom the saffron in warm (not hot) milk; high heat can destroy its delicate aroma.
3
Keep the heat on low the entire time — high heat turns creamy eggs into rubbery clumps.
4
Stop cooking while the curds still look slightly wet; residual heat firms them perfectly.
5
For extra richness, replace 1 tbsp milk with 1 tbsp fresh cream.
6
Serve immediately — scrambled eggs lose their silky texture within minutes off the heat.

RECIPE VARIATIONS

Adapt it for your goals.

high protein

High-protein

Replace 2 whole eggs with 4 egg whites and skip the milk — ideal for a leaner, protein-packed breakfast with the same saffron aroma.

vegan

Vegan

Substitute eggs with 1½ cups soft tofu (crumbled) and ghee with coconut oil. Use plant-based milk for blooming saffron for a creamy, Indian-style tofu scramble.

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