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  • Masala Egg Scramble

    YIELD: 2–3 SERVINGS
    TOOLS: You’ll need an 8-inch / 20-cm skillet (nonstick helps) and a whisk or blender if using the method mentioned in the Note.
    VEGANIZE IT! You can easily make this dish vegan by substituting 1 (14-ounce / 400-g) package of extra-firm tofu (crumbled by hand) for the eggs. If you’re doing so, add ½ teaspoon of kala namak (black salt) toward the end of the cooking time. Its sulfuric notes will give the dish the slight taste of eggs.
    NOTE: You can also include chopped tomato and/or any other vegetables you like. My mother often whips the eggs in a blender and then pours them into the skillet in individual portions. The result: very thin omelets, which are even more delicious. In this case, cook up the ingredients and spices, remove them from the skillet, and portion them out evenly into each omelet.

    Can you believe that eggs are considered an Indian street food? You’ll see them everywhere, stacked seemingly a mile high, in cardboard crates on the back of bikes. Vendors will whip up everything from egg sandwiches to spicy masala omelets. This recipe is hard to resist, especially when it’s cooked thin and sandwiched between two slices of freshly buttered toast.

    • 1 tablespoon vegetable oil
    • 1 teaspoon cumin seeds
    • ½ teaspoon turmeric powder
    • 1 small yellow or red onion, finely diced
    • 1 (1-inch / 3-cm) piece ginger, peeled and grated
    • 1 fresh Thai, serrano, or cayenne chile, stem removed and thinly sliced
    • ½ teaspoon salt
    • ¼ teaspoon red chile powder or cayenne pepper
    • 1 tablespoon chopped fresh cilantro
    • 5 eggs, whisked (or make the dish lighter by using 1 whole egg and 4 egg whites)
    1. In an 8-inch / 20-cm nonstick skillet over medium–high heat, warm the oil. Add the cumin seeds and turmeric and cook for 40 seconds, until the cumin seeds sizzle and turn reddish-brown. Add the onion and cook for 1 minute.
    2. Add the ginger, fresh chile, salt, red chile powder, and cilantro to the skillet. Cook for 1 minute.
    3. Reduce the heat to medium and add the eggs to the skillet. Cook for 2 minutes on 1 side and flip and cook until the eggs cook through on the other side, or gently scramble the eggs until they are cooked through. Remove from the heat.
    4. Serve immediately with buttered toast. In North India, this dish is served rolled up in stuffed Indian bread or Paratha

Indian For Everyone by Anupy Singla. Copyright © 2014 Anupy Singla. Published by Agate Publishing. All rights reserved.

© 2016 Alta Editions LLC.