Weeknight Cooking

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

December 11, 2016
1 Rating
Photo by Bobbi Lin
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
  • 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
In This Recipe
  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.

See what other Food52ers are saying.

  • Lauren Diomampo
    Lauren Diomampo
  • lgoldenhar
  • Sarah Jampel
    Sarah Jampel
I used to work at Food52. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream.