Scrambling eggs.....hah ! ...what's so difficult about that you may well ask ? I agree that its one of the easiest things to make.....but make it well enough to be a gastro-nomical delight....aaah that is but the preserve of very few individuals who under-stand the difference between just making something and making it really well. When I first got married all my hubby's close friends would drop in around dinner time and insist I make them scrambled eggs. For those of you who eat a scrambled egg for breakfast ......I will try to help improve the quality of your attempts.
3 to 4 tablespoons clarified butter
salt to taste
4 medium eggs
Take a small round steel thick bottomed pan. Put the pan on the fire and add the butter ; when warm add salt and break in the eggs. Make sure the flame is the lowest it can get. Keep stirring the eggs constantly till set. It will take a while..... but do not increase the flame or you will not get the finish I am talking about i.e. a creamy consistency and yet fully cooked. When done this will be the best scrambled eggs you will ever have made.
Add a 1/4 teaspoon of ginger/garlic paste; 1 green chilli chopped ; 1/2 cup chopped coriander leaves to the melted butter, stir fry for five minutes, break in the the eggs and cook on a low flame. Don't allow it to get lumpy. It should look creamy and yet be cooked through.
Add 1/2 teaspoon chopped chives, 1 green chilli chopped ; 1/2 cup chopped coriander leaves to the melted butter, cook for five minutes and add the eggs.
This is especially good in winter when fresh chives are easily available. (chives are the green garlic plant. They are very easy to grow even in a pot).