Saffron Turmeric Scrambled Eggs

1. 1
   prep · ~5 min

   Soak the saffron and prepare the eggs.

   1.Add the saffron strands to the warm milk and let them soak for 5 minutes.

   2.Crack the eggs into a bowl.

   3.Add the turmeric powder, black pepper, and salt.

   4.Pour in the saffron milk and whisk until smooth and lightly frothy.

   TIPWhisk just until combined so the eggs stay soft and tender.
2. 2
   saute · ~5 min

   Cook the onion and green chili.

   1.Heat the ghee in a pan over low-medium heat.

   2.Add the onion and cook until soft and translucent, about 3 to 4 minutes.

   3.Add the green chili and cook for 30 seconds.

   TIPDo not brown the onion too much or the eggs will lose their delicate saffron flavor.
3. 3
   saute · ~3 min

   Scramble the eggs gently.

   Pour the egg mixture into the pan. Cook on low heat, stirring slowly and folding from the edges toward the center, until the eggs are softly set and still a little glossy.

   TIPTake the pan off the heat just before the eggs look fully done; they will finish with the residual heat.
4. 4
   garnish

   Finish with coriander leaves.

5. 5
   serve

   Serve hot.

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