Scrambled Eggs Patia (Slow-Cooked, Indian-Inspired Scrambled Eggs)

By Sarah Jampel
December 11, 2016
3 Comments


Author Notes: Inspired by Chef Floyd Cardoz, who serves a version at his restaurant Paowalla in New York, the recipe is proof that time and care given to eggs is worthwhile. And that scrambled eggs can be real life, non-sloth-person, company-worthy, proud-of-yourself dinner. No defense case necessary.

The eggs take an hour or so, start to finish; they require some ingredients you may not have on hand (tamarind, a hot chile, a slew of spices, cilantro); and I wouldn't recommend them as late-night, I'm-sorta-drunk food. And then there's the real hiccup: That you'll have to stir these in a hypnotic figure-eight motion for 15 minutes (maybe more).

But don't run away: These are worth it!
Sarah Jampel

Serves: 6

Ingredients

For the spice paste:

  • 1 jalapeño (less spicy) or serrano (more spicy), stem and seeds removed
  • 2 garlic cloves
  • 1-inch piece peeled ginger
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon ground chile powder
  • 1/4 teaspoon cayenne

For the finished dish:

  • 1 small onion, diced
  • 1/4 cup canola or other neutral oil, divided
  • One 15-ounce canned diced tomatoes, drained
  • 1 teaspoon salt
  • 1 tablespoon tamarind paste
  • 1 1/2 tablespoons vinegar
  • 1 teaspoon brown sugar or jaggery
  • 12 eggs
  • Black pepper
  • 1 cup roughly chopped cilantro, plus more for garnishing

Directions

  1. Combine all ingredients for the spice paste in a food processor or mini blender with 1/4 cup water.
  2. In a large sauté pan over medium heat, add 2 tablespoons of the oil and the onions. Cook until deeply golden but not yet brown, about 10 to 12 minutes, then add the spices and the rest of the oil and continue to cook for another 3 to 4 minutes.
  3. Add the tomatoes and salt and cook for another 8 minutes, until the tomatoes juices are a bit reduced and thickened. Then add the tamarind paste, vinegar, and brown sugar and stir to combine. Reduce the heat to medium-low, cover, and cook for 5 minutes, stirring occasionally.
  4. Meanwhile, whisk the eggs in a large bowl just to break up the whites and yolks.
  5. Reduce the heat to the lowest possible sitting, add the eggs, salt, and pepper, and cilantro, and cook gently, stirring constantly with a Silicone spatula in a figure-8 motion, until the eggs thicken and are soft and silky, 15 to 20 minutes. Serve hot with more cilantro.

More Great Recipes:
Indian|Egg|Weeknight Cooking|Brunch|Breakfast

Reviews (3) Questions (0)

3 Comments

Lauren D. April 28, 2018
I'm really looking forward to trying this out! Where does the spice paste come in to play?
 
Author Comment
Sarah J. April 28, 2018
In step 2 of the finished dish (after you’ve cooked the onions). Hope you like it!
 
lgoldenhar March 11, 2017
Wow. These are almost addictive and a lot less spicy than I thought. I have to admit, I didn't stir for the full 15 minutes. At 10 minutes I called it a day. I just got dosa batter in my Try the World box. I think these would be a great filling maybe with Blueberry Lime Muffin from Asha Gomez's "My Two Souths" (thank you Silvia Killingsworth for the great review) on the side ;).