Scrambled Eggs with Cumin and Fragrant Herbs
peeled, cut into 3/4 inch pieces
fresh, finely chopped
green chili peppers
Break the eggs into a small bowl, add salt, and beat slightly to mix.
Do not overbeat, as eggs should not be foamy or frothy.
Beat the shortening or oil in a frying pan (9-10 inches in diametere), and add onions.
Over medium-low heat, sauté onions until they are translucent but still firm and crisp (about 3 to 4 minutes).
Reduce heat to low, and add the beaten eggs.
Let the eggs settle in the pan for 5 seconds.
Then, using a fork, begin pushing the egg toward the center of the pan so that it cooks like a thick cake.
When most of the egg has coagulated, turn it gently and cook the other side.
(Don't worry if it breaks, as the finished dish will, in fact, look like little cakes of scrambled egg studded with onions.)
Continue stirring and turning until the eggs are fully cooked (about 3 minutes).
Do not let them brown.
Turn off heat, and transfer to a warm serving platter.
Serve sprinkled with roasted cumin, chopped coriander leaves and green chilies.
- To roast the cumin, add to a dry, preheated, heavy frying pan, and cook until the seeds turn a dark brown.
Grind fine, and you're ready to go.