6 large eggs beaten
1 teaspoon kosher salt
2 tablespoons butter
2 medium onions, peeled and cut into quarters and then seperated.
1 teaspoon ground cumin
chopped fresh cilantro
1 green chili seeded and sliced(this is very optional)
Preparation: Heat butter in pan, adn had onions cook over a medium heat until tender, reduce heat to low and add eggs, wait 5 seconds and cook them as you would scrambled eggs gently mixing them as you cook, when cooked garnish with roasted cumin seeds, cilantro and green chiles. Serve with Indian bread, or pita. Enjoy!
* to make the roasted cumin seeds just place them in a hot skillet until the are fragrant and crackle, and then grind them in a mortar and postal.
As many of you already know, I am in love with my chickens, and so is my mother who takes care of them, so I guess they are hers now, but she takes such good care of them that they their egg yolks are so bright saffron they shock the eye. The above picture looks as if I loaded it up with turmeric powder, but that this just their lovely color naturally!