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LOCATION: Recipes >> Breakfast / Brunch >> Scrambled Eggs 06

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SCRAMBLE EGGS ON FIRE

6 to 8 eggs
4 Tbs milk
3/4 teaspoon salt
1/4 teaspoon ground black pepper
2 Tbs butter
6 spring onions, finely chopped
2 to 3 fresh red or green chillies, seeded and chopped
1 teaspoon finely grated root ginger
1/8 teaspoon turmeric
2 Tbs chopped parsley
1 tomato, diced (opt)
1/2 teaspoon ground cumin

Beat eggs until well mixed. Add milk, salt and pepper. Heat butter
in a large heavy frying pan and slowly cook onion, chillies and
ginger over a low heat until soft. Add turmeric, parsley and tomato
and for a minute or two longer. Stir in egg mixture and cumin.
Cook over low heat, stirring and lifting the eggs as they begin to
set on the base of the pan. Mix and cook until the eggs are of a
creamy consistency; they should not be dry. Turn on to a serving
plate and garnish with tomato and parsley. Serve with hot crusty
bread rolls or toast fingers.

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