There are countless ways of preparing fried or scrambled breakfast eggs in India, but one thing they almost all have in common is cooking the eggs well until they are almost hard. These eggs, scrambled with a Punjabi-style infusion of ginger, hot pepper and north Indian spice flavors, go deliciously with buttered toast and fruit for a fast and tasty breakfast. They also make for a delightful dinner.
|Punjabi-Style Scrambled Eggs|
|Recipe by Lisa Turner|
Published on November 3, 2007
Simple scrambled eggs with North Indian spicing