![Julie Sahni Ande Ki Bhurji | Scrambled Eggs with Cumin and Fragrant Herbs Recipe](https://cdn.statically.io/img/www.foodandwine.com/thmb/xO4bliqVSHJex60xnOlMaxEpUeU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/julie-sahni-scrambled-eggs-with-cumin-and-fragrant-herbs-ande-ki-bhurji-ft-recipe0320-2000-1bfdba352b3e4119ba939a56e8036480.jpg)
Ingredients
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6 large eggs
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1 teaspoon kosher salt
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3/4 teaspoon cumin seeds
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2 tablespoons vegetable oil
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1 large yellow onion, cut into 3/4-inch pieces
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1 tablespoon finely chopped fresh cilantro
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1 to 2 green chiles, seeded and sliced (optional)
Directions
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Lightly beat eggs and salt in a small bowl, making sure not to overbeat (eggs should not be foamy or frothy).
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Toast cumin seeds in a dry 10-inch skillet over medium, stirring occasionally, until fragrant, 3 to 5 minutes. Grind seeds, and set aside.
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In same skillet, heat oil over medium. Add onion; cook, stirring occasionally, until translucent but still firm and crisp, 5 to 6 minutes.
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Reduce heat to low. Add beaten eggs; cook, undisturbed, 5 seconds. Using a spatula, begin pushing eggs toward center of skillet. When most of the egg has coagulated, gently flip and cook other side, stirring and turning until eggs are fully cooked, about 3 minutes total. (Do not let eggs brown.) Transfer to a warm serving platter. Sprinkle with cumin, cilantro, and sliced chiles.