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Indian

Akuri (Parsi scrambled eggs)

Contains egg (no meat or fish)

The Parsi breakfast scramble: eggs cooked slowly with onion, tomato, green chilli, ginger and coriander until soft and almost runny, richer and looser than bhurji.

Akuri (Parsi scrambled eggs) is an Indian egg dish, ready in about 22 minutes and made with egg and coriander leaves. It serves 3 and is rated easy to cook.

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Akuri: Parsi-style spiced scrambled eggs served with soft buns on a blue plate
Photo: Ewan Munro from London, UK / Wikimedia Commons · CC-BY-SA-2.0
Prep
10 min
Cook
12 min
Total
22 min
Serves
3
Level
Easy
Calories
248

Ingredients

3 servings

Equipment

Method

  1. Step 1

    Beat the eggs (opens in a new tab) with the milk (opens in a new tab) and a pinch of salt.

    Eggs being whisked in a bowl
    How it looks · Photo: Kampus Production on Pexels

  2. Step 2

    Melt the ghee (opens in a new tab) over medium-low heat and cook the onion (opens in a new tab) for 6 minutes until soft and translucent, not browned. Add the ginger, chilli, tomato (opens in a new tab), turmeric (opens in a new tab) and cayenne and cook 2 minutes.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  3. Step 3

    Turn the heat to low, add the eggs (opens in a new tab) and most of the coriander and stir gently and constantly for 2–3 minutes. Take off the heat while still soft and slightly runny — it keeps cooking on the plate.

About this dish

Origin
Parsi community of Mumbai and Gujarat, India · Commonly attributedMore food from India
Dish
Breakfast · Brunch · Egg dishes
Cooking method
Sautéed
Taste
creamy, spicy (chilli heat), fresh
Diet
Vegetarian (lacto-ovo) · No gluten ingredients · No nut ingredients · Keto-style · Low-carb · High-protein
All labelsVegetarian (lacto-ovo) · Eggetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · No gluten ingredients · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb · High-protein
Worked out from the ingredients. How labels work
Good for
Everyday
Cook more with
Egg · Coriander leaves · Ghee · Onion · Fresh ginger · Green chilli
Techniques
Sautéing

Allergens

  • Contains: Milkfrom milk, ghee
  • Contains: Eggsfrom egg

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

248 kcal per serving

Estimated

1 serving ≈ 196 g · recipe makes 3

Where the energy comes from

  • Protein 22%
  • Carbohydrate 11%
  • Fat 67%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy248 kcal127 kcal
Protein13.6 g6.9 g
Carbohydrate6.6 g3.4 g
Net carbohydrate5.2 g2.6 g
Sugars3.2 g1.7 g
Added sugars0 g0 g
Fibre1.4 g0.7 g
Fat18.6 g9.5 g
Saturated fat8.7 g4.5 g
Trans fat0 g0 g
Cholesterol395 mg202 mg
Sodium——
Salt equivalent——
Vitamins & minerals per serving
Potassium
335 mg
Calcium
73 mg
Iron
2.2 mg
Magnesium
23 mg
Vitamin A (RAE)
271 µg
Vitamin C
19 mg
Vitamin D
2 µg
Vitamin B12
0.9 µg
Folate (DFE)
64 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: milk, cayenne / chilli powder.
  • Not counted (tiny amounts or “to taste”): salt — so sodium is shown as unknown.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Serve with

  • On buttered toast or with soft pav, topped with the remaining coriander.

Food safety

  • Runny or lightly cooked eggs: the UK Food Standards Agency says hen eggs with the British Lion mark or from the Laid in Britain scheme can be eaten lightly cooked by everyone, including young children, pregnant people and older adults (but not people who are severely immunocompromised). Otherwise — and following USDA advice in the US — cook eggs until white and yolk are firm for vulnerable groups, or use pasteurised eggs. Duck, goose and quail eggs should always be cooked through.

Storage

  • Best eaten immediately.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Egg6 piece · 300 g
  • Milk (optional)2 tbsp · 31 g
  • Ghee2 tbsp · 27 g
  • Tomato, deseeded and chopped1 piece · 120 g
Used in steps 1, 2

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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