Indian Spiced Scrambled Eggs

Name: Indian Spiced Scrambled Eggs
Yield: serves 4 to 6
Ingredients: 1 Yukon Gold potato, peeled and diced; 2 cups cauliflower florets; 5 tablespoons olive oil; 1 yellow onion, diced; 1 tablespoon ground coriander; 1 tablespoon minced fresh ginger; 1 tablespoon ground cumin; 1 tablespoon mustard seeds; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper; Salt; 6 eggs

December 14, 2011

The key to this dish is the texture of the eggs—they should be airy and light. For fluffy eggs, take them out of the pan when they are just barely cooked. For a richer dish, use milk instead of water, or add a cup of Cheddar or other mild cheese just before the eggs leave the stove. Serve with Cilantro-Jalapeño Sauce (page 184), Tamarind Ketchup (page 178), or Citrus Chutney (page 182).

Recipe notes

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