Indian Scrambled Eggs with Cilantro and Ginger

From an ancient cookbook, Time Life series Foods of the World, called The Cooking of India. I make a two egg version of this for myself if I don’t have others to feed. The flavors are so fresh and vibrant. Sometimes I add a small diced potato to the onion mixture and be sure to cook until tender.

6 eggs
1/4 c. milk
1/2 t. salt
1/4 t. freshly ground black pepper
3 T. ghee
1 t. scrapped finely chopped ginger root
3 T. finely chopped onions
3 T. finely chopped fresh cilantro
1/4 t. turmeric
2 t. finely chopped fresh hot red or green chili
1/2 t. cumin
garnish with chopped tomato and cilantro

Break the eggs into a deep bowl and whisk lightly. Add the milk, salt and black pepper and stir until well combined. In a skillet, heat the ghee over moderate heat and add the ginger, onions,(potato if using) and cook until soft. Stirring constantly add the turmeric and cilantro. Pour in the beaten egg mixture and sprinkle with the fresh chili. Turn the heat down to the lowest possible point and stir constantly until softly set. Sprinkle with cumin and garnishes and serve.

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