Saffron Turmeric Scrambled Eggs

Name: Saffron Turmeric Scrambled Eggs
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: indian
Ingredients: 8 pcs egg; 60 ml milk (warm); 6 pcs saffron (strands, soaked in warm milk); 1 pinch turmeric powder; 2 tsp ghee; 1 pcs onion (small, finely chopped); 1 pcs green chili (finely chopped); 1 pinch black pepper; 0.25 tsp salt; 2 tbsp coriander leaves (chopped)

RATING

4.3/5(37)

TASTE SCORE

8/10

Soft scrambled eggs get a warm Indian touch with turmeric, saffron, onion, and green chili. They cook quickly, taste rich without being heavy, and work beautifully with toast, roti, or a simple breakfast spread.

PREP

10m

COOK

SERVES

1 PIECE

183 cal

SERVINGS

METHOD · 5 STEPS

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.
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.
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.
garnish
Finish with 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
Soak the saffron in truly warm, not boiling, milk so its color and aroma bloom without turning harsh.
2
Cook the onion only until translucent; browned onion can overpower the delicate saffron notes.
3
Use low heat for the scramble and fold slowly from the edges to keep the curds soft and creamy.
4
Pull the pan off the heat while the eggs still look slightly glossy, since they continue setting in the hot pan.
5
Chop the green chili very fine so its heat spreads evenly instead of landing in sharp spicy bites.
6
Serve immediately with toast or roti; this scramble loses its silky texture if it sits too long.
7
If making ahead, prep the chopped onion, chili, and saffron milk in advance, but cook the eggs fresh.