Dish of Scrambled Eggs Masala
(click to enlarge)

Scrambled Eggs Masala


California / India
Serves:
Effort:
Sched:
DoAhead:  		 4 brk
**
40 min
Prep		 I composed this brunch recipe for friends who love Indian cuisine - but see Comments. This is brunch enough for four good eaters.




12
-------
6
6
6
3
1/3
-------
1
1-1/2
1
lrg
----
oz
oz
oz
oz
in
----
T
T
t

Eggs
-- Vegies
Tomato
Onion
Bell Pepper  
Celery
Ginger Root
--------------
Oil (1)
Masala (2)
Salt
Prep   -   (20 min)
  1. Scald TOMATOES one minute in boiling water. Quench in cold water and peel. Cut into 1/2 inch chunks.
  2. Dice all other Vegies items about 1/4 inch. Mix all with Tomatoes.
  3. Slice GINGER very thin and cut the slices into narrow slivers. Mix with Tomatoes.
Run   -   (20 min)
  1. Beat the EGGS moderately.
  2. In a skillet, heat Oil, stir in Vegie mix and fry stirring until Onions are just translucent.
  3. Stir in Masala for another minute.
  4. Stir in Eggs and scramble them around until set but still moist (see Health).
  5. Serve immediately.
NOTES:

  1. Oil:

      Extra Virgin Olive Oil will work fine, but for a more Indian effect, you could use Mustard Oil. Mustard oil needs to be heated until you see the first wisp of smoke, then taken off the heat until it drops to a normal frying temperature. This temperature is not appropriate for many teflon type non-stick pans (over 440°F/227°C), but ceramic non-stick and well seasoned iron skillets are fine.

  2. Masala:

    The photo example was made with my choice of Achar Masala, but in India, Garam Masala is the household choice, while Pav Bhaji Masala is the choice of street vendors.

  3. Comments:

      I composed this recipe to serve brunch for friends who love Indian cuisine. When I did some research, I found my recipe was almost identical to Indian recipes for Egg Bhurji and Akoori. I left it here because it is worthy of being found by people not looking for Indian recipes - and there are a few differences.

  4. Health Note:

    Lightly scrambled eggs fall under the USDA heading of "undercooked eggs". which may carry salmonella. This is controversial in California, where salmonella has only been associated with restaurants and institutions that use "egg pooling". "Business friendly" Red States" may be less safe. If in doubt, you may wish to more fully cook them particularly for small children and persons with compromised immune systems. In India, Egg Bhurji is usually well cooked, Akoori not as much.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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