A flavorful twist on scrambled eggs, inspired by Indian spices and aromas.
Crack the eggs into a mixing bowl and whisk until smooth.
Whisking the eggs thoroughly incorporates air, making them fluffier when cooked.
Heat the ghee in a non-stick pan over medium heat.
Ensure the ghee is hot but not smoking to prevent burning.
Add the chopped green onions and green chili pepper to the pan and sauté until softened.
Stir frequently to avoid uneven cooking of the vegetables.
Sprinkle in the turmeric and cumin, stirring to combine with the vegetables.
Cooking the spices briefly enhances their aroma and flavor.
Pour the whisked eggs into the pan and season with salt and pepper.
Pour the eggs evenly to ensure consistent cooking.
Gently stir the eggs, folding them over until they are just set.
Avoid overcooking to keep the eggs soft and creamy.
Serve the scrambled eggs warm, garnished with additional green onions if desired.
Serve immediately to enjoy the eggs at their best texture and flavor.
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