ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

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Sunday, January 26, 2014

SCRAMBLED EGGS WITH TOMATOES



SCRAMBLED EGGS
Scrambled Eggs is a Dish made from beaten eggs. A little oil or butter is heated in a pan over medium heat and the beaten eggs are poured into the hot pan and stirred frequently as they coagulate till just small bits are obtained. For savoury  Scrambled Eggs, chopped onions, green peppers, tomatoes, mushrooms etc are first fried in the oil or butter then the beaten eggs are poured into the pan and scrambled.
This recipe for Scrambled Eggs with Tomatoes, is from my new Recipe Book SIMPLE EGG DELICACIES which will be launched shortly

RECIPE FOR SCRAMBLED EGGS WITH TOMATOES
Serves 4  
Preparation Time 20 minutes
Ingredients
4 eggs beaten well
2 onions chopped finely
1 medium size tomato chopped finely
2 green chillies chopped
1 tablespoon chopped coriander leaves or chopped spring onions
100 grams butter or 3 tablespoons oil
Salt to taste

Heat the butter or oil in a pan and sauté the onions and green chillies till brown. Add the beaten eggs and salt and fry well mixing all the time so that the mixture does not stick to the bottom of the pan. Mix in the tomatoes and continue cooking on low heat till the eggs are well scrambled. Garnish with chopped coriander leaves or chopped spring onions. Serve with hot buttered toast.

 

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