← Back to Search Results
Indian
Andhra Scrambled Eggs

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

We eat more eggs, more omelets and scrambled eggs, traveling in the Subcontinent than we do at home. We’re not sure why, but part of it probably has to do with having different patterns of eating when we’re traveling. At home we can eat whenever we like, simply going to the kitchen and cooking something up or looking for leftovers. But when we’re on the road, we have to pay more attention to breakfast, lunch, and supper, to the hours of the day when food in restaurants and tea shops is being freshly made. As good as food can be in the Subcontinent, it’s also true it’s not always around when we want it to be. That’s where eggs come in: A local tea shop will often cook up an omelet at a moment’s notice. Eaten with a chapati or two and a cup of tea, it tastes so good.

Then after we come back home, we eat more eggs and omelets for a while than usual because we’re in the habit. Eggs are so easy, and scrambled eggs and omelets from the Subcontinent are full of flavor. These are like the eggs Jeffrey had at a small tea shop in rural Andhra Pradesh, about a day’s drive north of Chennai (Madras).

Yield: Serves 2 to 3

Ingredients

  • 4 to 5 large or extra-large eggs
  • 1 teaspoon salt
  • 2 tablespoons raw sesame oil or vegetable oil
  • 1 cup chopped shallots
  • 1 tablespoon minced garlic or garlic mashed to a paste
  • 1 teaspoon minced ginger or ginger mashed to a paste
  • 2 green cayenne chiles, seeded and minced
  • ¼ teaspoon turmeric
  • 2 tomatoes, cut into ½-inch dice
  • ½ cup coriander leaves, finely chopped

Directions

Beat the eggs lightly in a bowl, and whisk or stir in the salt.

Heat a large cast-iron or other heavy skillet over medium-high heat. Add the oil, and when it is hot, add the shallots, garlic, ginger, chiles, and turmeric and stir-fry for 2 minutes.

Add the tomatoes and fry for another 2 to 3 minutes, until they are softened.

Add the eggs and swirl and tilt the skillet to distribute them. Using a flat wooden spoon or spatula, toss the eggs with the shallots and tomatoes, cooking the eggs while getting everything well mixed.

Then continue to cook for 2 to 3 minutes more, until the eggs are well cooked.

Turn out onto a flat plate to serve, garnished with the fresh coriander.

Serve with a green salad and Chapatis.


© 2005 Jeffrey Alford and Naomi Duguid
 

Nutritional Information

Nutrients per serving (% daily value)

This recipe serves 3 and uses 5 extra-large eggs.

276kcal (14%)
85mg (9%)
16mg (27%)
211mcg RAE (7%)
536mg
34mg
14g
3g
1g
14g
395mg (132%)
918mg (38%)
4g (18%)
19g (29%)
3mg (15%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

salmon-a-cookbook Salmon: A Cookbook
by Diane Morgan
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
big-fat-cookies Big Fat Cookies
by Elinor Klivans
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ham-an-obsession-with-the-hindquarter Ham: An Obsession with the ...
by Bruce Weinstein, Mark Scarbrough
new-american-table New American Table
by Marcus Samuelsson
cooking-for-friends Cooking for Friends
by Gordon Ramsay
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
mexican-everyday Mexican Everyday
by Rick Bayless
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
american-masala American Masala
by Suvir Saran
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?