Scrambled Eggs

Ingredients

4 large eggs
1 tsp margarine
1 tsp sesame or vegetable oil
5-8 curry leaves, coarsely chopped
1 tsp minced ginger
14 cup finely sliced shallots
2 spring onions, finely chopped
2 tbsps chopped red capsicum
Salt to taste

Directions

  1. Whisk the eggs with a pinch of salt in a bowl until very smooth. Set aside.
  2. Heat frying pan over medium-high heat. Add margarine and oil followed by curry leaves, ginger and capsicum. Stir-fry briefly.
  3. Add shallots and spring onions. Reduce heat to medium. Stir-fry until the shallots are soft.
  4. Whisk the eggs again slightly. Pour into the hot pan. Reduce heat to medium-low and use a wooden spatula to gently scramble the eggs.
  5. Cook a little longer until the eggs are set but still soft and tender.
  6. Serve eggs hot with rice (for lunch or dinner) or with chapatti (for breakfast).

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