I’m sharing a bit of my amazing mom with you today. We all have a few dishes that give us comfort of coming home. Mine is this egg scramble. All I need are these eggs accompanied with toast and a cup of masala chai and my day is sure to start off on the right note.
I had my mom adapt her recipe to increase the veggies because that’s the way I like it. For those curious, the incredible flavor in this doesn’t come from any masala spices per say, but rather the use of coconut oil, curry leaves and a generous sprinkle of black pepper. This egg scramble is one you’ll keep coming back to for all the comfort.
11 𝗜𝗡𝗚𝗥𝗘𝗗𝗜𝗘𝗡𝗧𝗦
𝗣𝗿𝗼𝗱𝘂𝗰𝗲
* 3 whole eggs
* 1/3 cup diced medium red onion
* 1/2 cup diced green bell pepper
* 1/2 cup diced red bell pepper
* 4-5 diced white mushrooms
* 1 entire sprig curry leaves
* 1/2 of one finely diced green chili (remove chili if tolerance is low or skip) or use crushed red chili flakes instead
𝗖𝗼𝗻𝗱𝗶𝗺𝗲𝗻𝘁𝘀/𝗦𝗽𝗶𝗰𝗲𝘀
* 1.5 tbsp coconut oil
* Himalayan salt (to liking)
* Black pepper (generous helping)
𝗢𝘁𝗵𝗲𝗿
* 2 tsp water or half and half cream
𝗛𝗼𝘄 𝘁𝗼:
1. While the oil is heating, break open 3 whole eggs and beat vigorously. Add 2 tsp of water OR half&half and continue to beat. This will make the eggs creamy. Set eggs aside.
2. Heat coconut oil in a pan on medium high heat.
3. Add 1/2 finely diced green chili to oil.
4. Add diced red onions and saute.
5. Add first round of salt to onions (salt helps expedite cooking process) and cook through.
6. Now add green bell peppers and red bell peppers and cook through
7. Add diced mushrooms and continue to cook the medley.
8. Add a generous helping of both salt and black pepper
9. Tear off the leaves from an entire sprig of curry leaves 🍃. Before adding to pan, tear the leaves in half to release some of their aroma.
10. Pour the beaten egg all over the veggie medley.
11. Keep stirring the scramble mix until its cooked through and all the water dissipates.
Note: It’s fairly common to also add tomatoes to this dish. If you add tomatoes, you should deseed them and just use the flesh of the tomatoes so your eggs stay dry. Also, my mom suggests using less oil in the beginning and adding a bit at the end for extra flavor.