Scrambled Egg/ Egg Porutu

I used to love this when I was a kid. It was a family favorite and so easy to prepare, as a quick fix for a dinner. These days though, I take out the yellow from most eggs and just add one or two token yellows. It doesn't taste the same when made with only egg whites. So I don't make this as often and when I do, I try to sneak in as many whole eggs as I can. My mom adds milk to this recipe but I've noticed that it doesn't really make a difference. I could eat this by itself, as a side, without any rice, roti or anything else. It tastes great in a sandwich too, when you use the sandwich maker.




Ingredients:

Eggs - 5-6
Onions, finely chopped - 1 large or 2 medium sized
Green chilies, chopped - 3
Turmeric (optional) - a pinch
Cumin seeds - 1 tsp
Salt - 1 tsp ( adjust to taste)
Red chili powder - 1 tsp
Oil - 1 tbsp
Water - 2 tbsp

Preparation:

1. Heat oil in a skillet. Add cumin seeds. When they start to splutter, add chopped onions and green chilies. Add turmeric powder. Saute until the onions turn translucent.
2. Add salt and red chili powder. Add 2 tbsp of water and saute for another 5 minutes.
3. Add eggs and stir. Scramble the eggs as much or as little, depending on how big or small you want the pieces of scrambled egg to be. I like it to be thoroughly mixed with the onion where as G likes them to be chunky. Cook until the egg is cooked through, almost browned and starts separating from the pan, along with oil. Serve hot with rice or roti.