On Sunday morning, I woke to find Hubby making breakfast for me! Having food made for you when you are the one in the kitchen everyday is quite a luxury. Of course, I knew immediately what he must have been making. There are only two things he makes on his own these days and that would be either scrambled eggs or vegetable rice. As it was nine in the morning, you can guess what he was making. Indian style scrambled eggs are pretty much responsible for Hubby surviving at college. He would make himself eggs in the morning and then only ate again once he got home at midnight after a full day of classes and multiple campus jobs. No wonder he was as skinny as a stick when I first met him.
I have to admit, Hubby does make a great batch of scrambled eggs and having breakfast made for me while I was still recovering from Saturday’s sugar coma was a special treat.
Scrambled eggs are wonderfully adaptable. We like them with just a hint of chili and a bit of spice but scrambled eggs in Punjab will set your mouth on fire. You can make your eggs fluffy and bit more wet if you prefer but Hubby and I like our eggs very dry, or as my Gramma used to say “you like your eggs powder dry”.
As vegetarians, eggs are one of our main sources of protein and healthy fats. My friend Judd, who owns the Crossfit gym I joined a month ago has told me to stop throwing away the yolks. “Don’t throw away the yolks!” he exclaimed, “they’re full of the good kinds of fat you need.” That was a shocker for me as I’ve always been adamant about having only the whites, maybe having one yolk for flavor and throwing the rest out. “No!!” He said, “You need the yolks, those fats are going to give you the energy you need to get through these workouts. You should have three whole eggs a day” Judd explained. I took his advice and started having three whole eggs for breakfast and I’ve noticed a nice surge in my energy.
- 4 eggs
- 1 tablespoon olive oil for cooking
- 1 medium onion or ½ large onion, diced
- 2 green chilies sliced in half and diced (optional)
- Salt to taste
- ½ teaspoon garam masala
- ¼ teaspoon turmeric
- ½ teaspoon cumin powder
- ¼ teaspoon red chili powder to taste (optional)
- Small handful of cilantro chopped fine for garnishing (optional)
- Finely dice the onion and green chilies. Heat a medium sized pan over medium heat and add the oil.
- Once the oil is hot, add the diced onions and chilies to the pan. Sprinkle on the salt and mix with the onions. Adding the salt at this point helps the onions brown faster. Let the onions and chilies sauté until they turn brown, about 8 minutes.
- While the onions are browning, beat the eggs in a bowl until the yolks and white are fully blended, about 20 to 30 seconds. Set aside.
- Once the onions have turned reddish brown, add the garam masala, turmeric, cumin powder and red chili powder. Mix the spices into the onions and let cook for a minute before pouring in the eggs.
- Gently stir the eggs continuously so they thicken and clump together. This will take 3 to 5 minutes depending on how wet or dry you like your finished eggs.
- Garnish the eggs with chopped cilantro, adding into the pan and mixing in.