Scrambled eggs are a perfect way to start your day, and this got even more tastier with a super delicious twist.
With a burst of fresh flavours along with creamy, silky ribbons of scrambled egg and crispy Paav, this is an absolute must try recipe.
This recipe is our family favorite. Ever since I tried this recipe, which is a pick from Jamie Oliver’s book -” 7 Ways “, this has been our staple at least once a week. The freshness of coriander and spiced onion-tomato chutney along with crispy Paav is divine.
Paav can be however replaced with Buns. I personally prefer Paav as they are smaller in size.
An Indian twist to these silky, creamy ribbons of egg scramble topped with pickled onions is a next level delicious.
After quite a few attempts I finally mastered the art of scrambled eggs with just a few tips that I follow, sharing the same with you 🙂
- Use a non stick pan and wooden or silicon spatula. I personally prefer a silicon spatula as its easy to sweep the eggs as they cook.
- Always pre heat your pan, if not your eggs will stick to the pan.
- You do not need the flame too high, medium to low is just fine.
- Whisk the eggs really really good.
Follow these tips and you will have a perfectly fluffy, light, creamy and silky scrambled egg.
Enjoy this quick and easy Egg Scramble with this new twist and let me how you liked it.
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Scrambled Egg with Spiced Paav
Course: BreakfastDifficulty: Medium2
servings10
minutes20
minutes30
minutesAn easy scrambled egg topped with pickled onions, served with spiced and coriander filled Paav
Ingredients
- Onion-Tomato Chutney Spread
2 tbsp olive oil
3-4 garlic cloves, minced
1 big onion, grated
4 tomatoes, grated
salt to taste
- Other Ingredients
3-4 paav/bun
1 cups fresh coriander
1 medium onion, grated (for serving)
1 tbsp vinegar
4 eggs
salt to taste
Directions
- Add a tbsp of vinegar and pinch of salt to the grated onion (mentioned under “other ingredient” list) and keep it aside. This will be used when serving.
For the Onion-Tomato Chutney Spread- Heat some olive oil in a pan and add the grated onion, (mentioned under “chutney spread” ingredient list), add some salt and toss it till caramelized.
- Once the onion is caramelized add in the minced garlic and fry it for a couple of seconds, do not brown them.
- Then add the grated tomatoes, mix well and cook till it thickens.
- Meanwhile cut the paav/buns into half.
- Once the onion tomato mixture has thickened, move it to the side of the pan and toast the paav/bun in the same pan till it becomes brown and crispy on both the cut side.
- Then remove the paav/bun and spread the onion-tomato chutney on either one side or both the sides of the paav/bun and top it with lots of coriander and close it with the other part and keep it on the serving plate. Save about a tbsp or two of the chutney in the pan.
- Now for the Scrambled Egg:
- Beat 4 eggs and into the same pan pour in the eggs and cook on low to medium heat, undisturbed, until you see a thin layer of cooked egg on the sides of the pan. Using a silicon spatula carefully pull the curls towards the center. Don’t flip it over, just keep pulling the sides into the center until no more liquid remains. Turn off the flame at this point and let it cook in the heat of the pan.
- Once done, sprinkle some salt and carefully slide the scrambled egg onto a serving plate along with the chutney and coriander filled paav /bun.
- Top the scrambled egg with the pickled onion, serve immediately.
Notes
- You can replace olive oil with butter or any other cooking oil which does not have a strong flavour.
- You can make the chutney prior and refrigerate it.
- For the topping do no cut the coriander, just pluck the leaves with the stem.
