Creamy scrambled eggs (Charvela ida) from My Bombay Kitchen: Traditional and Modern Parsi Home Cooking (page 84) by Niloufer Ichaporia King

  • eggs
  • ghee
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute half-and-half for milk; and butter for ghee. See recipe for variations.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Lentils and lamb tongue (Masur ma jib)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute half-and-half for milk; and butter for ghee. See recipe for variations.

  • Ganga108 on December 20, 2024

    Niloufer notes that this is the French way to cook scrambled eggs, so classic and such a creamy result. I watched a video recently where a chef cooked scrambled eggs 3 different ways. He got the french way SO wrong, whisking frantically as they cooked. This is the way for glorious, beautiful, creamy eggs.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.