Indian Akuri on Toast (Parsi Scrambled Eggs) Recipe

Eggs: The main protein component, providing richness and creaminess to the dish.

Butter: Adds a smooth, rich flavor and helps in cooking the onions and tomatoes.

Onion: Provides a sweet and savory base for the scrambled eggs.

Tomato: Adds a slight tanginess and moisture to the dish.

Green chili: Brings a bit of heat and spice to the eggs.

Turmeric powder: Adds a warm, earthy flavor and a vibrant yellow color.

Red chili powder: Adds heat and depth of flavor.

Salt: Enhances all the flavors in the dish.

Coriander: Fresh and aromatic, it adds a burst of freshness to the scrambled eggs.

Bread: Toasted slices serve as the perfect base for the creamy akuri.

When making akuri, it's essential to cook the eggs on low to medium heat to ensure they remain creamy and soft. Stir continuously and gently to avoid overcooking. Adding the fresh coriander at the end preserves its vibrant flavor and color, enhancing the overall dish.

• eggs - Substitute with tofu: Tofu can be crumbled and cooked to mimic the texture of scrambled eggs, making it a great vegan alternative.

• butter - Substitute with olive oil: Olive oil provides a similar fat content and helps in sautéing the ingredients without altering the flavor too much.

• onion - Substitute with shallots: Shallots have a milder flavor and can provide a similar texture and sweetness when finely chopped.

• tomato - Substitute with red bell pepper: Red bell peppers add a sweet and slightly tangy flavor, similar to tomatoes, and provide a similar texture when chopped.

• green chili - Substitute with jalapeño: Jalapeños offer a similar level of heat and can be finely chopped to match the texture of green chilies.

• turmeric powder - Substitute with saffron: Saffron can provide a similar color and a unique flavor, though it is more expensive and should be used sparingly.

• red chili powder - Substitute with paprika: Paprika offers a milder heat and a similar color, making it a good alternative for those who prefer less spice.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a bit of liquid to the dish.

• fresh coriander - Substitute with parsley: Parsley provides a fresh, slightly peppery flavor and can be used as a garnish similar to coriander.

• bread - Substitute with gluten-free bread: For those with gluten intolerance, gluten-free bread offers a similar texture and can be toasted just like regular bread.

• Allow the akuri to cool completely before storing. This prevents condensation, which can make the eggs watery.
• Transfer the cooled akuri into an airtight container. This helps maintain its freshness and prevents it from absorbing other odors in the fridge.
• Store the container in the refrigerator. The akuri will stay fresh for up to 2 days.
• To reheat, place the akuri in a non-stick pan over low heat. Stir gently to avoid overcooking and maintain the creamy texture.
• If you prefer using a microwave, transfer the akuri to a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 30-second intervals, stirring in between, until warmed through.
• For freezing, portion the akuri into individual servings. This makes it easier to thaw and reheat only what you need.
• Place each portion in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible before sealing.
• Label the containers or bags with the date. Frozen akuri can be stored for up to 1 month.
• To thaw, transfer the frozen akuri to the refrigerator and let it thaw overnight. Avoid thawing at room temperature to prevent bacterial growth.
• Reheat the thawed akuri using the same methods as mentioned for refrigerated storage.

• Stovetop Method:

  1. Heat a non-stick pan over low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the leftover akuri in the pan and stir gently.
  4. Cook for 2-3 minutes, stirring occasionally, until warmed through.
  5. Toast fresh slices of bread if needed, and serve the reheated akuri on top.

• Microwave Method:

  1. Place the leftover akuri in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap with a small vent.
  3. Microwave on medium power for 1-2 minutes, stirring halfway through.
  4. Check if the akuri is heated evenly; if not, microwave for an additional 30 seconds.
  5. Toast fresh slices of bread if needed, and serve the reheated akuri on top.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the leftover akuri in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 10-15 minutes, or until warmed through.
  5. Toast fresh slices of bread if needed, and serve the reheated akuri on top.

• Double Boiler Method:

  1. Fill a pot with water and bring it to a simmer.
  2. Place the leftover akuri in a heatproof bowl that fits snugly over the pot.
  3. Stir the akuri occasionally as it heats gently from the steam.
  4. Once warmed through, serve the akuri on freshly toasted bread slices.

• Pan: Use a pan to cook the ingredients and scramble the eggs.

• Spatula: A spatula is essential for stirring the eggs and ensuring they cook evenly.

• Knife: A knife is needed to finely chop the onions, tomatoes, and green chili.

• Cutting board: Use a cutting board as a safe surface for chopping the vegetables.

• Mixing bowl: Beat the eggs in a mixing bowl before adding them to the pan.

• Toaster: Toast the bread slices using a toaster.

• Measuring spoons: Measuring spoons help in accurately measuring the butter, turmeric powder, and red chili powder.

• Serving plate: Serve the prepared akuri on a serving plate along with the toasted bread.

Prep ingredients in advance: Chop the onion, tomato, and green chili ahead of time and store them in the fridge.

Use a non-stick pan: A non-stick pan ensures the eggs cook evenly and are easier to stir, saving you cleanup time.

Toast bread simultaneously: While cooking the akuri, toast the bread in a toaster to save time.

Batch cook: Double the recipe and store extra akuri in the fridge for a quick meal later.

Keep spices handy: Measure out the turmeric powder and red chili powder before starting to cook.