Indian railroad cafés and street carts cook up all manner of incredible eggs. This is one you should definitely recreate in your own home. So aromatic. So buttery. So good.
The curds are cooked to the point of just seizing-up – a looser, runnier scramble would be more like Parsi akuri eggs. They’re particularly good if served with soft white rolls in the style of milk-enriched ladi pav. Brioche or potato burger buns do a good impression.
This recipe is an extract from Good Eggs: Over 100 Cracking Ways to Cook and Elevate Egg by Ed Smith (Quadrille).
Next, why not try more breakfast and brunch recipes from the House & Garden recipe archive?
