Egg scramble is not a new preparation to most of us but each of us do it in a different way. At home, I prepare it differently when it accompanies rice, a little different from this method for chappati and with a little twist and flavour for bread. This preparation tastes good with rice. Will soon be updating the other methods.
INGREDIENTS
Eggs - 2
Onion 2 - finely chopped
Green chili - 1 cut into 2 halves
Turmeric pwd - a pinch
Ginger garlic paste - 1 tsp
Coriander leaves - chopped for garnish
Oil - 2 tbsp
Salt
METHOD
Heat a pan with 2 tbsp of oil , once hot add the onion and green chilly. Sauté for 2-3 mins and add the ginger garlic paste. Once the raw flavour of the paste goes and the onions have turned light brown, break the two eggs, add salt, turmeric and scramble on high flame for 2 mins and for 4-5 mins on medium flame. Garnish with coriander leaves and serve hot.
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