Parsi Akuri (Soft & Creamy Parsi Scrambled Eggs)

Parsi Akuri (Soft & Creamy Parsi Scrambled Eggs)

Safira

Learn how to make authentic Parsi Akuri, soft and creamy scrambled eggs cooked with onions, tomatoes, chillies and spices. Ready in just 20 minutes.

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Prep Time 5

Cook Time 20

Total Time 25

Course Breakfast, Breakfast/Brunch

Cuisine Indian, Parsi

Servings

Calories 139 kcal

Ingredients

4 Eggs
Pinch Salt
2 tablespoon Butter
1 small Onion Diced
1 teaspoon Ginger Paste
1 teaspoon Garlic Paste
2 medium Tomatoes Diced
2 Green Chillied Finely Sliced
1 tablespoon Coriander Sliced
¼ teaspoon Ground Turmeric
½ teaspoon Red Chilli Powder
¼ teaspoon Cumin Powder
¼ teaspoon Coriander Powder
½ teaspoon Salt or to taste
½ teaspoon Ground Black Pepper

Instructions

Step 1: Whisk the Eggs
Crack the eggs into a bowl and add a pinch of salt. Whisk well until smooth and fully combined. Set aside.
Step 2: Cook the Aromatics
Heat the butter in a frying pan over medium heat. Add the onion and cook for 4 to 5 minutes until softened and golden brown. Add the green chillies, ginger paste and garlic paste and cook for another minute until fragrant.
Step 3: Make the Masala Base
Add the turmeric, red chilli powder, cumin powder, coriander powder, salt and black pepper. Cook for 2 minutes.
Add the tomatoes and cook on medium low for 8 - 10 minutes until until the tomatoes have softened completely and the mixture becomes thick and jammy.
Step 4: Add the Eggs
Reduce the heat to low. Pour the whisked eggs into the pan and gently fold them through the tomato mixture. Continue stirring slowly, scraping the bottom of the pan as the eggs begin to set.
Step 5: Keep It Soft
Cook until the eggs are softly scrambled and still look slightly loose. Remove from the heat immediately. The residual heat will continue cooking the eggs to the perfect consistency.
Step 6: Serve
Serve immediately while hot.

Notes

Expert Tips

Don't Overcook the Eggs
The secret to great Akuri is texture. The eggs should remain soft, creamy and slightly loose.

Remove From the Heat Early
The eggs will continue cooking from residual heat, so take them off the hob before they look fully cooked.

Cook the Tomatoes Properly
Allow the tomatoes to break down completely before adding the eggs. This creates a richer, more flavourful base.

Use Fresh Eggs
Because eggs are the star ingredient, good quality fresh eggs make a noticeable difference.

Serve Immediately
Akuri is at its absolute best when eaten fresh from the pan.

Variations

Extra Spicy Akuri

Add an extra green chilli or increase the chilli powder.

Cheese Akuri

Stir through a handful of grated cheese just before serving.

Herb-Filled Akuri

Increase the amount of fresh coriander for a brighter finish.

Methi Akuri

Add a small handful of fresh fenugreek leaves for an earthy flavour.

Creamy Akuri

A splash of cream added at the end makes the eggs even richer.

What To Serve With Akuri

Akuri is traditionally served with:

Buttered toast
Crusty bread
Pav
Chapatti
Paratha
Sourdough bread

For a traditional Parsi-style breakfast, serve alongside a cup of chai.

Storage

Fridge - Store leftovers in an airtight container in the fridge for up to 1 day.

Reheating - Reheat gently over low heat until warmed through. Avoid overheating as the eggs can become dry.

Freezing - Freezing is not recommended as the texture will deteriorate.

Frequently Asked Questions

Why is my Akuri dry?

The eggs have likely been overcooked. Proper Akuri should remain soft and slightly loose.

Can I make Akuri less spicy?

Yes. Simply reduce the number of chillies or the amount of chilli powder.

What do Parsis traditionally serve with Akuri?

Akuri is most commonly served with toast, bread, pav, chapatis or parathas.

Can I make Akuri ahead of time?

Akuri is best enjoyed immediately after cooking when the eggs are at their creamiest.

Why are the eggs whisked first?

Whisking the eggs creates a smoother texture and helps them cook evenly once added to the masala.

What is the secret to authentic Parsi Akuri?

The key is cooking the eggs gently and removing them from the heat while they are still soft and creamy. Overcooked eggs lose the texture that makes Akuri unique.

Nutrition

Calories: 139kcalCarbohydrates: 6gProtein: 7gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 179mgSodium: 413mgPotassium: 277mgFiber: 1gSugar: 3gVitamin A: 1036IUVitamin C: 13mgCalcium: 50mgIron: 1mg

Keyword akuri, Parsi akuri

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